Detail předmětu
Bioprocess Engineering for Food Industry
FCH-DAO_BIPAk. rok: 2023/2024
Production of lactic acid, vinegar, amino acids, insulin, antibiotics, enzymes and baker's yeast.
Jazyk výuky
angličtina
Počet kreditů
0
Garant předmětu
Zajišťuje ústav
Vstupní znalosti
Without restriction
Pravidla hodnocení a ukončení předmětu
Round discussion.
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.
Učební cíle
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
Základní literatura
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)
Doporučená literatura
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)