Technology of Alcohol and Yeast Production

Course Description

COURSE CONTENT

• Principles of aerobic and anaerobic bioprocesses in the production of ethanol and baker's yeast
• Ethanol production on molasses
• Ethanol production on other substrates
• Production of baker's yeast
• Production of food and fodder yeast

LEARNING OUTCOMES

• explain the principles of alcohol and baker's yeast production
• explain the principles of aerobic and anaerobic cultivation of yeast biomass and production of metabolites in the production of alcohol and baker’s yeast
• compare the technological processes of production and explain the specifics related to the product, raw materials and conditions in certain technologies
• draw up basic schemes of individual processes and parts of the process (preparation of raw materials, main crop, product separation etc.)
• calculate the amount of raw material for each production and make a basic material analysis of the production process carried out
• discuss the advantages and disadvantages of certain technological solutions
• practice  individual processes on a laboratory scale, measure their basic parameters, and analyze their performance
• describe parts of the process and basic equipment in an industrial scale

To enrol in this course, the following courses must be completed (undergraduate studies):

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