Technology of Alcohol and Yeast Production

Course Coordinator

ECTS points:


Course number:
39784; 53705

Course Description


  • 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


  • 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