ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10120f16Semester: 2016/2017 winter
Name: Industrial Biotechnology in Food
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 8
Hours (Lectures / Tutorials / Other): 30 / 60 / 0
Lecturer: dr hab. Anita Rywińska, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge: Student recognizes branches of biotechnology and knows the scope of food biotechnology – defines basic biotechnological terms and phenomenon – knows methods of strain isolation, selection, improvement and long-term preservation – distinguishes and describes raw materials and media used in industrial fermentations – understands genetic and environmental determinants of efficient production of different metabolites by microorganisms – knows unit operations in industrial biotechnologies with participation of microorganisms. Skills: Student isolates microorganisms and evaluates their biotechnological potential on the basis of diffusion and other screening tests – is able to identify isolates using physiological tests – is also able to carry out process of freeze-drying / drying of cultures and evaluate the level of cell survivability in preparations – knows how to prepare inoculum and how to carry out and describe fermentation process, whose aim is cell biomass production or metabolite biosynthesis.
Competences: Shows understanding of biological and technical side of different microbial biotechnologies and can adapt this knowledge to design new bioprocesses and products – can work in team – is able to elaborate and present results obtained in laboratory.
Prerequisites: biology, biochemistry, general microbiology
Course content: Industrial and food microorganisms: strain isolation, screening, identification, biotechnological improvement (mutagenesis and DNA recombination in vivo and in vitro) and long- term preservation (subculturing, drying, freeze-drying, freezing). Raw materials and media for industrial fermentations. Overview of industrial microbial syntheses ( amino acids, vitamins, pigments, polysaccharides, organic acids, enzymes, starter cultures ) by description of production strains, biosynthesis process and its regulation and product recovery, purification, formulation and application in food industry.
Recommended literature: 1. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN 1998; 2. Biotechnology. A multi-volume comprehensive treatise, Ed. Rehm H.J., Reed G., Puhler A., Stadler P., Biological fundamentals (vol.1), Products of primary metabolism (vol. 6), Products of secondary metabolism (vol. 7), Verlag Chemie, Weinheim 1993, 1996, 1997; 3. Biotechnologia żywności, Red. Bednarski W., Reps A., WNT, Warszawa 2001; 4. Mikrobiologia techniczna. Mikroorganizmy w biotechnologii, ochronie środowiska i produkcji żywności, t 2. Red. Libudzisz Z., Kowal K., Żakowska Z., PWN, 2008; 5. Manual of industrial microbiology and biotechnology, A.L.Demain & J.E.Davies ed. Amer. Soc. Microbiol., Washington D.C, 2005; 6. Maintenance of microorganisms. A manual of laboratory methods, Kirsop B.E., Snell J.J.S., Acad. Press, London 1984; 7. Klucze do identyfikacji bakterii, drożdży i grzybów strzępkowych.
Assessment methods: laboratory classes crediting, class reports, tests, exam
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