C6210 Biotechnology

Faculty of Science
Spring 2011 - only for the accreditation
Extent and Intensity
2/0/0. 2 credit(s) (fasci plus compl plus > 4). Recommended Type of Completion: zk (examination). Other types of completion: k (colloquium).
doc. Ing. Martin Mandl, CSc. (lecturer)
doc. Ing. Martin Mandl, CSc.
Department of Biochemistry - Chemistry Section - Faculty of Science
Contact Person: doc. Ing. Martin Mandl, CSc.
Basic knowledge of biochemistry and enzyme kinetics.
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
At the end of the course students should understand biochemical and chemical principles of traditional and recent biotechnologies and fundamental processes in fermenters and other apparatuses which provide the biotechnological use of metabolic activity of organisms or enzymes including biochemistry and physiology of organisms applied in biotechnology, selected biotechnological processes (from fermentation products to environment protection), bioprocess kinetics in batch and continuous systems, interpretation of kinetic models in biotechnology and microbial (cell) physiology, and application of immobilized cells and enzymes.
  • Microbial and enzyme biotechnology, historical survey. Biochemistry, microbiology and engineering principles.
  • Biochemical and chemical principles of classical and recent biotechnologies. Beer production.
  • Wine pruduction.
  • Organic acids, biogas, microbial biomass production as a protein supply, biohydrometallurgy, biotransformation.
  • Environmental biotechnology. Bioremediation (heavy metals, hydrocarbons).
  • Cultivation and production bioreactors, scale-up. Agitation in fermenters, the impact on metabolic activity of organisms.
  • Sterilization, chemical and physical processes, design criterion for sterilization.
  • Aeration in bioprocesses. The theory of oxygen transfer.
  • Methods for determination of the mass-transfer oxygen coefficient. Aeration parameters in bioreactors in relation to oxygen demand by production cultures and enzymes, scale-up.
  • Batch culture. Growth and production kinetics. Models of substrate utilization and product formation.
  • Cell growth and death kinetics. Kinetic models in biotechnolgy and microbial (cell) physiology, the model selection.
  • Continuos culture. Determination of kinetic and physiological parameters in a chemostat. The relationship with the batch culture.
  • Immobilised cells and enzymes, principles and applications.
  • Bioreactors based on immobilised cells and enzymes, kinetic pattern.
  • KAŠTÁNEK, František. Bioinženýrství. Vyd. 1. Praha: Academia, 2001. 334 s. ISBN 8020007687. info
  • STANBURY, Peter F., Allan WHITAKER and Stephen J. HALL. Principles of fermentation technology. 2nd ed. Oxford: Pergamon, 1995. xviii, 357. ISBN 0-08-036131-5. info
  • DORAN, Pauline M. Bioprocess engineering principles. London: Academic Press, 1995. xiv, 439 s. ISBN 0-12-220856-0. info
  • KRUMPHANZL, Vladimír and Zdeněk ŘEHÁČEK. Mikrobiální technologie : buňka a techniky jejího využití. 1. vyd. Praha: Academia, 1988. 360 s., 24. info
  • ALEXANDER, Martin. Biodegradation and bioremediation. San Diego: Academic Press, 1994. 302 s. ISBN 0-12-049860-X. info
Teaching methods
Lectures on selected parts of biotechnology. Discussions on detailed subjects.
Assessment methods
Lectures, discussions during lectures. Oral exam. To understand principles of processes.
Language of instruction
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
Teacher's information
The course is also listed under the following terms Spring 2008 - for the purpose of the accreditation, Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, spring 2012 - acreditation, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, spring 2018, Spring 2019.

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