Course Tutors
Course Code: 3.1
Semester: 3rd Semester
Category: Compulsory
Hours: 2h Th+ 2h lab
ECTS: 5
COURSE AIMS
The course aims to train the students in the application of biotechnological processes and methods and to enable them to design, evaluate and control them, with emphasis in fermentation biotechnology with yeast/bacteria and industrial fermentations for the production of alcohol, viti-vinicultural products and beverages.
COURSE CONTENT
- Applications of Biotechnology in Agriculture and food industries with emphasis on the wine, beer and beverage industry.
- Genetic improvement of microorganisms (bacteria, yeasts and fungi). Genetically modified microorganisms – genetically modified foods.
- Isolation, production and use of pure cultures (wild strains) in the production of wine and beer. Re-inoculation techniques
- Study of the growth kinetics of microorganisms
- Substrate degradation kinetics. Kinetics of product formation
- Factors affecting the kinetics of growth and metabolism of microorganisms. Fermentation technology
- Aerobic and anaerobic processes. Fermentation stages (pre-fermenter, main – post-fermenter) Biological constants and environmental parameters of a fermentation process.
- Factors affecting the growth of microorganisms in a bioreactor. Types of fermentations – Continuous- semi-continuous – batch fermentations
- Types of bioreactors, design, operation, control, biosensors.
- Industrial applications of solid phase fermentations and submerged fermentations. Bacterial cellulose production.
- Immobilization of microorganisms and enzymes: Methods, properties, advantages and disadvantages compared to classical fermentations. Applications in the wine, beer and spirits industry.
- Alcohol production: raw materials, kinetics of alcoholic fermentation, technical and financial data. Applications of modern fermentation techniques in the beer industry
COURSE LEARNING OUTCOMES
Upon completion of the course, students will be able to:
- become familiar with the terminology and objectives of Biotechnology and the techniques of microbial technology and fermentation technology
- To understand the basic principles of the methods of genetic improvement of microorganisms with the aim of their biotechnological utilization.
- To know the basic principles of biotechnological production processes
- To have the ability to recognize how to design the biotechnological product production process.
- Be able to use the knowledge and understanding gained to propose ways to produce biotechnological products
- Have the ability to form judgments that include reflection on scientific or ethical issues related to biotechnology
- evaluate the fermentation capacity of microorganisms
- know the types, uses and capabilities of different types of bioreactors
- calculate parameters related to fermentation kinetics
- become familiar with the concept of integrated winemaking
- design and analyze diagrams of fermentation processes and other biotransformations, applied to the production of wine, beer and other alcoholic beverages
- apply biotechnology techniques for the utilization of wine and beer by-products (biomass, CO2, etc.)
GENERAL SKILLS
- Information retrieval, analysis, and synthesis using the necessary technologies.
- Adaptation to new situations.
- Decision making.
- Autonomous work.
- Respect for the natural environment and human health.
- Working in an interdisciplinary environment.
- Promotion of free, creative, and inductive thinking.
- Design and management of projects
- Respect of the natural environment
RECOMMENDED BIBLIOGRAPHY
- Campbell I. & J H Duffus (1991) Yeast: a practical approach. IRL Press
- Lasking I. Allen (1985) Enzymes and immobilized Cells in Biotechnology. Biotechnology Series The benjiamin /Cumming Publishing Company, Inc., London
- Verachtert Hubert and Rene De Mot ( Editors) (1990) Yeast Biotechnology and biocatalysis. Marcl Dekker, Inc. New York and Basel
- Graham H.Fleet. Chur (1993) Wine microbiology and Biotechnology; Philadelphia, Pa. Harwood Academic Publishers,
- Bamforth Charles. 2005. Food, Fermentation and Micro-organisms. W.Blackwell Publishing
- Roher Μ. 2001. The Biotechnology of Ethanol – Wiley-VCH
- Mosier N.S. & Landisch M.R.2009. Modern Biotechnology~ Connecting Innovations in Microbiology and Biochemistry to Engineering Fundamentals – Wiley
- Satyanarayana T. & Gotthard Kunze. 2009. Yeast Biotechnology: Diversity and Applications. Springer
- El-Mansi E.M.T., C.F.A. Bryce, B. Dahhou, S. Sanchez, A.L. Demain, A.R. Allman. 2012. Fermentation Microbiology and Biotechnology. CRC Press
- Stanbury P. F. and A. Whitaker.2016. Principles of Fermentation Technology. Elsevier
- Walker G.M. 1998. Yeast Physiology and Biotechnology. Wiley
- Vogel H.C. & Todaro C.L. 1997. Fermentation And Biochemical E Ngineering Handboo. Knoyes Publications
- Hongzhang Chen. 2013. Modern Solid State Fermentation: Theory and Practice. Springer
- Trzcinski Antoine Prandota. 2017. Biofuels from Food Waste: Applications of Saccharification using Fungal Solid State Fermentation. CRC Press
- Mitchell David A. and Nadia Krieger. 2006. Solid-State Fermentation Bioreactors: Fundamentals of Design and Operation. Springer
- Chen Jian and Yang Zhu. 2016, Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series). CRC Press
- Singh Ranjan and Laxmi Kant Pandey. 2018, Bioprocess Technology An Introduction To Fermentors. LAP LAMBERT Academic Publishing.
- Katoh Shigeo and Jun-ichi Horiuchi. 2015. Biochemical Engineering: A Textbook for Engineers, Chemists and Biologists. Wiley-VCH
- Mandenius Carl-Fredrik. 2016. Bioreactors: Design, Operation and Novel Applications. Wiley-VCH
- McDuffie Norton G. 1991. Bioreactor Design Fundamentals. Butterworth-Heinemann
Related Scientific Journals
Applied Microbiology and Biotechnology
Nature Biotechnology
Journal of Biotechnology
Food Technology and Biotechnology
Food Biotechnology
Journal of Food Biochemistry
Journal of Functional Foods
Assessment Method
Final written examination and projects