ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20173o14Semester: 2014/2015 winter
Name: Biotechnology of Microorganisms II
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 7
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr hab. Anna Rodziewicz prof. nadzw., prof. dr hab. Danuta Witkowska, dr hab. Małgorzata Robak, prof., dr inż. Xymena Połomska
Language of instruction: Polish
Learning outcomes: Knowledge: At the end of the course students knows possibilities of the enzymes utilization to obtain traditional and functional ingredients of foods and feeds, also modified like: plasteins, structural lipids, biosurfactants, hormones, nutritions and others. Student knows the primary and secondary metabolism and is able to characterize the properties of specific metabolites and their precursors and pathways. After completing the course student will be able to use the internet available databases and programmes not only to get new information from the genome of a particular yeast species (or strain) but also to deepen his knowledge about: relationships existing between two or more yeast species, conservation of genes syntheny, genetic redundancy, functional classification of genes. Student will be able to plan and interpret any lab experiments involved in genome study. Student is able to indicate health hazards connected with gastrointestinal tract and food products. He is can identify the symptoms of gastrointestinal tract diseases. Student knows diagnostic methods used for the detection of selected pathogens and therapeutic directions in diseases of gastrointestinal tract. Skills: Student is able to design the application of different enzymes for proteins, lipids and saccharides modifications. He is able to adapt the acquired knowledge to small scale processing and obtain improved and modern food products. Student is able to estimate microbial specific metabolites, their precursors and understand their positive and negative sense in biotechnology. Student understands genome organization of important yeast species and knows all major web sites collecting data about genes, genomes and proteins sequences. He is able to find any information about a particular genome or protein in databases and to use it for his own study (ex. sequences comparison). Completing the course also makes possible to recognize the biological hazards in food industry and gastronomy thus undertaking proper prevention actions. Student also acquires the ability to identify major symptoms of gastrointestinal tract diseases. He can point out the diagnostic methods for selected pathogens detection.
Competences: The Student demonstrate an understanding of the important function of enzymes in food production. Is aware of the unused opportunities to improve its health amenities. Understands the need for continuous training, in order to meet the requirements of the present times - Is aware of the impact of specific metabolites on the growth of micro-organisms, plants and animals – Is evaluation of the useful and the harmful effects of compounds specific for human - It can keep the distance to the huge amounts of data relating to sequence genomes -Iis aware of the international collaboration in learning about and understanding the construction of genomes and the ways of regulating the differentiation of cells and the functioning of organisms - Demonstrate understanding of the negative development of the pathogens in food, understands the need to respect the parameters of process, production and storage of food - Is aware of the risks of infections with bacteria, fungi, viruses and parasites.
Prerequisites: Organic Chemistry, Biochemistry, Enzymology, General microbiology, Food microbiology Molecular biology, Genetic engineering
Course content: Biocatalysis in production and modification of food components from plant, animal and microbial sources; obtaining of food supplements, bioconversion of by-products, bioactive and pro healthy activity of enzyme modified food, advanced course on applied enzymicbiocatalysis. Precursors and products of specific synthesis, regulation and overproduction of specific metabolites (antibiotics, mycotoxines, plant growth factors, enthomopathogene preparations, siderophores). Yeast genomes study by the exploration of internet available databases. Organization, size and contents of genomes of different species. Functional classification of genes and gene families. Phylogeny and evolution of eukaryotic organisms. Laboratory techniques applicable for the study of genome organization and sequencing are presented and discussed. Structure, operation anddisorders of gastrointestinal tract. Diseases of gastrointestinal tract (bacterial, viral, fungal, parasitic and prion). Systemic infections with source in gastrointestinal tract. Tropical diseases transmitted by food. Diagnostic methods.
Recommended literature: 1. Enzymatic modification of food ingredients. Collect. work . red. Kołakowski E., Bednarski W., Bielecki S., Publishing House A.R. w Szczecinie, 2005; 2. Enzyme biocatalysis, Principles and applications, Ed. Illanes A., Springer Sci, 2008; 3. Biochemistry, Stryer L., Ed. Freeman, NY, 2002; 4. Biochemia, Davidson V.L., Sittman D.B.,2002; 5. Genomics, PWN, Warszawa 2001; 6. Genomic Exploration of the Hemiascomycetous Yeast, FEMS Letters 487, 2000; 7. Internet database: SGD, Genolevures, NCBI, PDB; 8. Microbiology and infectious diseases, I Polish edition. Virella G., Urban & Partner, 2000; 9. Infectious diseases and parasitic, Cianciara i Juszczyk, Wyd. Czelej, 2007; 10. Medical Microbiology short lectures, Irving et al. PWN, 2008.
Assessment methods: Written exam, minimum of knowledge to passing grades - 60%.
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