Courses list

Wersja polska

Course code: NBSS20175o16
Semester: 2016/2017 winter
Name: Innovations in Ethanol Production
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 6
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr inż. Joanna Kawa-Rygielska, prof. nadzw., dr inż. Joanna Chmielewska, dr inż. Zbigniew Janiszyn, dr inż. Barbara
Language of instruction: Polish


Learning outcomes: Knowledge Student recognizes typical and nonconventional raw materials and microorganisms used in fermentation technologies; gets the knowledge about cheaper and more intensive methods of ethanol production with suitable microorganisms; indicates disposal methods for obtaining bioethanol from waste materials with using microorganisms other than Saccharomyces cerevisiae yeast; knows the rules of balance and kinetics models of fermentation processes; describes the typical and new technologies of selected alcoholic bevarages. Skills Student evaluates the usefullness of raw materials for intensive production of bioethanol; is able to design a technological process, which is efficient, energy saving and wasteless; explains the influence of intensive methods on the features of distillery yeasts; is able to select the properly microorganisms to the raw materials in distillery; calculates the efficiency of the fermentation process, provides heat balance of the process; selects the kinetic model of the process, classifies alcoholic beverages; recognises the main components of beverages; indicates and describes the characetristic features of different type beverages.

Competences: Student is aware of importance of the alternative and cheap technologies in fermentation industry; is able to express his own opinions; is prepare to take active participation and to joint responsibility in the teamwork.

Prerequisites: Biochemistry, Microbiology, Fermentation Technology

Course content: Intensification of ethanol production. VHG and SSF technologies. Ethanol fermentation under reduced pressure. Immobilized cells in ethanol production. Nonconventional raw materials for ethanol production. Different than S. cerevisiae microorganisms for ethanol production. Bases of kinetics of fermentation processes. Trends in technology of special beers, wines, meads and spirit beverages.

Recommended literature: 1. Biotechnology, Reed G., Verlagchemie 1983. 2. Yeast Biotechnology, (eds) Berry D.R., Russel I., Stewart G.G., Allen & Unwin, London 1987. 3. Yeast Sugar Metabolism, Genetics, Biotechnology and Application, (eds) Zimmerman F.K., Entian K.D., Technomic Publishing Company Inc., 1997. 4. Nonconventional Yeasts in Biotechnology , ed. Wolf K. , Springer-Verlag, Berlin & Heidelberg 1996. 5. Fermented Beverage Production, (eds) Lea A.G.H., Piggott J.R., Plenum Publishers, New York 2003. 6. Technologia wódek, Cieślak J., Lasik H, WNT, W-wa 1979. 7. Szewczyk K.W. : Bilansowanie i kinetyka procesów biochemicznych Oficyna Wydawnicza Politechniki Warszawskiej. Warszawa 2005. 8. Podstawy biotechnologii przemysłowe. Praca zbiorowa. Red. Bednarski W. Wyd. WNT. Warszawa 2007. 9. Ledakowicz S. : Inżynieria biochemiczna. Wyd. WNT. Warszawa 2011. 10. Appl. Microbiol. Biotechnol., Appl. Environ. Microbiol., Appl. Biochem. Biotechnol., Enzyme Mikrob. Technol., Biotechnol. Bioeng., Crit. Reviews Biotechn., J. Inst. Brew., Przem. Ferm. i Ow.-Warz., Agro-Przemysł, Rynki Alkoholowe.

Assessment methods: Oral or written exam.

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