Biotechnology 3

Course Description

COURSE CONTENT

1. Introduction (concept of biorefinery and circular economy within sustainable development goals)
2. Valorisation of different agro-industrial sources as the renewable feedstock
3. Technical details of the conventional or advanced biotechnological processes
4. Manufacturing of beer, wine and vinegar
5. Production of alcohol, yeast, fermented food and commercial enzymes
6. Biofuels production
7. Biopolymers production
8. Biochemicals production
9. Calculation and utilisation of specific bioprocess simulation tools for the solution of real problems in the bioproduction from renewable feedstocks

LEARNING OUTCOMES

• explain the role and key principles of industrial biotechnology and biorefinery
• describe bioprocesses and production of: beer, vine, alcohol, yeast, enzyme, biopolymers, biofuels, fermentation food and organic acids.
• apply routine microbiological  and chemical analyses in bioprocess monitoring
• calculate basic technological parameters of the bioprocesses
• apply basic theoretical and practical knowledge  for bioproceses operational monitoring and control
• recognize and solve simple problems in biotechnological production
• apply theoretical knowledge of the presented bioprocesses for the production planning

To enrol in this course, the following courses must be completed:

• Biotechnology 2
• Biochemistry 1
• Biochemistry 2
• Microbiology
• Transport Phenomena
• Unit Operations

Literature

1. Marić V. Tehnologija piva, Veleučilište u Karlovcu, Karlovac, 2009.
2. Biotehnologija, ur. P. Raspor, Bia, Ljubljana, 1996.
3. Grba S. Kvasci u biotehnološkoj proizvodnji, Plejada, Zagreb, 2010.
4. Zoričić M. Podrumarstvo, Nakladni zavod Globus, Zagreb, 1996.

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3. Schmid D.R. Pocket Guide to Biotechnology and Genetic Engineering, Viley-VCH, 2003.
4. Smith J.E. Biotechnology, 5th edition, Cambridge University Press, Cambridge 2009.
5. Biotechnology, Multivolume comprehensive treatise, H.J.Rehm, G. Reed, A. Puechler, P. Stadler (eds.) VCH, Weinheim 1993.
6. Ribéreau-Gayon P. i sur. Handbook of enology: The chemistry of wine stabilization and treatments, John Wiley & Sons Ltd, Chichester, 2006.
7. Enzymes in Industry, W. Aehle (eds.), WILEY-VCH Verlag GmbH &Co. KGaA, Weinheim, 2004.