Course detail
Bioprocess Engineering for Food Industry
FCH-DAO_BIPAcad. year: 2023/2024
Production of lactic acid, vinegar, amino acids, insulin, antibiotics, enzymes and baker's yeast.
Language of instruction
English
Number of ECTS credits
0
Mode of study
Not applicable.
Guarantor
Entry knowledge
Without restriction
Rules for evaluation and completion of the course
Oral examination
The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.
The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.
Aims
To deepen the knowledge of selected industrial biotechnological and microbiological methods to deliver a variety of products in applied industries.
Theoretical knowledge of biotechnological processes used in food industry
Theoretical knowledge of biotechnological processes used in food industry
Study aids
Not applicable.
Prerequisites and corequisites
Not applicable.
Basic literature
V. Kovacs, Antibiotics Miracles of Medicine, Gareth Stevens Publishing LLLP, 2016, ISBN 9781482461640 (EN)
G. Brahmachari, Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial , Applications, , Academic Press, 2016, ISBN 9780128037461 (EN)
A. Kovalcik, Bioprocess engineering for food industry, e-learning course, 2020, FCH BUT Brno (EN)
G. Brahmachari, Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial , Applications, , Academic Press, 2016, ISBN 9780128037461 (EN)
A. Kovalcik, Bioprocess engineering for food industry, e-learning course, 2020, FCH BUT Brno (EN)
Recommended reading
B. K. Lydersen, N.A D´elia, K.L. Nelson Bioprocess engineering: systems, equpment and facilities, J. Willey, new York, 1994 (EN)
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York (EN)
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York (EN)