Biotechnology III

Course Coordinator

ECTS points:
6

Program:
preddiplomski

Course number:
39805

Course Description

Course of studies Graduate (Bsc)
Semester W
ECTS 6
Total hours 75
Activities* L (30) + S (45)
Teaching activity Block lectures
Examination Written and Oral
*Lectures (L), Seminar (S)

Description of module
Introduction: Industrial biotechnology - key principles and products classification Production of: beer, vine, alcohol, yeast, enzyme, biopolymers, biofuels, fermentation food and acetic acid production.Production is focus on technological operation and procedure for: raw materials selection and preparation, microorganism’s selection, bioreactor biosynthesis, isolation and purification. Student exercises is emphasis on technological operation and procedure of beer and vine production, fulfill with visiting brewery and vine-cellar.

Expected learning outcomes:
On completion of this module, students will be able to:·
Explain the role and key principles of industrial biotechnology·
Explicate production of: beer, vine, alcohol, yeast, enzyme, biopolymers, biofuels, fermentation food and acetic acid ·
Explain differences and similarities between production systems·
Define critical operations in selected production·
Applying theoretical knowledge for production planning

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.

1. Seadi T.A. i sur. Bioplin priručnik, Energetski institut Hrvoje Požar, 2008.
2. ZBORNIK radova znanstvenog skupa poljoprivreda i šumarstvo kao proizvođači obnovljivih izvora energije, Hrvatska Akademija Znanosti i Umjetnosti, 2007.
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.