Home/ Majors directory/Biotechnology and Bioengineering/Biotechnology of Fermentation
Biotechnology of Fermentation
Major: Biotechnology and Bioengineering
Code of subject: 6.162.00.O.040
Credits: 5.00
Department: Technology of Biologically Active Substances, Pharmacy and Biotechnology
Lecturer: Associate. Professor, Ph. D. Nataliya Zayarnyuk
Semester: 7 семестр
Mode of study: денна
Завдання: The study of an educational discipline involves the formation of relevant competences in the students of education
Integral competence:
INT The ability to solve complex specialized tasks and practical problems characterized by the complexity and uncertainty of conditions in biotechnology and bioengineering, or in the learning process, which involves the application of theories and methods of biotechnology and bioengineering.
General competence:
ZK01. Ability to apply knowledge in practical situations.
Professional competences:
FK4. Ability to work with biological agents used in biotechnological processes (microorganisms, fungi, plants, animals; viruses; individual components).
FC5. The ability to carry out experimental research on the improvement of bioagents, including causing changes in the structure of the hereditary apparatus and the functional activity of biological agents.
FC6. Ability to analyze raw materials, materials, semi-products, target products of biotechnological production.
Learning outcomes: As a result of the study of the academic discipline, the student must be able to demonstrate the following program learning outcomes (PR):
Knowledge:
PR07. Be able to apply knowledge of the composition and structure of cells of various biological agents to determine optimal cultivation conditions and the potential of using the studied cells in biotechnology.
AiB4.
1. Ability to adapt to new situations and accept
appropriate decisions.
2. The ability to realize the need for lifelong learning in order to deepen acquired and acquire new professional knowledge.
3. The ability to take responsibility for the work performed, to make decisions independently, to achieve the set goal in compliance with the requirements of professional ethics.
4. Ability to demonstrate understanding of basic environmental principles, occupational health and safety, and their application.
Required prior and related subjects: Prerequisites
1. General biotechnology
2. Processes and devices of BT production
3. Mathematical modeling of m/b
processes
4. Basics of labor protection and safety
life activities
Requisites
1. Bioengineering (cellular, genetic)
2. Design and equipment of biotechnological productions
Summary of the subject: Materials are presented that make it possible to consider fermentation as a biochemical process: schemes of biochemical transformations, microorganisms that participate in fermentation; the main types of fermentations, fermentation technologies for the production of food products, chemical compounds, medical devices, and biofuels are also considered; fermentation as a method of biological cleaning of the environment, issues of biomass and energy, prospects for the development of fermentation technologies.
Опис: Topic 1. Subject and tasks of the course. Fermentation as a metabolic process. The main types. Microorganisms that take part in fermentation. Schemes of biochemical transformations. Field of application in biotechnology. Dynamics of fermentation, main technological indicators.
Glucose catabolism in the process of conversion to ethanol. Ethanol producers. Three forms of fermentation according to Neuberg. Structure, chemical composition, metabolism of yeast. Races of top and bottom fermentation yeast. Production of alcohol from starch-containing raw materials.
Topic 2. Production of alcohol from food and non-food raw materials (topinambur and chicory, molasses and cellulose products).
Topic 3. Fermentation of fruit and berry juices. Microorganisms of grapes and wine (yeast and bacteria). Pure cultures of wine yeast. Technology of preparation of table wines and brandy wine materials. Preparation of wort and fermentation processes.
Topic 4. Malt technology. Brewing. Methods and stages of fermentation of beer wort, factors affecting the efficiency of the process.
Topic 5. Lactic acid fermentation. Production of lactic acid. Technology of fermented milk products. Preparation of starters. Bread kvass is a product of mixed lactic acid and alcoholic fermentation.
Topic 6. Butyric acid (acetonebutyl) fermentation. Producers and raw materials, features of the process. Obtaining solvents (acetone, butanol).
Topic 7. Propionic, formic, acetic and mixed fermentation. Biotechnology using these processes. Production of cheeses.
Topic 8. Methane fermentation, its differences from other types of true fermentation, conditions of methanogenesis and biogas production technology. Fermentation as a method of biological cleaning of the environment. Biomass and energy. Prospects for the development of fermentation technologies in the biotechnological industry.
Assessment methods and criteria: The following methods are used during the study of the subject:
1. According to the type of presentation, reproductive (verbal) and information-receptive (visual) are used.
2. According to the level of presentation, the verbal method is used - lecture, story, explanation, conversation, instruction; visual explanatory and illustrative method - demonstration, illustration; practical - laboratory work, solving problems, exercises, situations.
3. According to the level of independent mental activity, methods are used: problem-based teaching, heuristic and research methods.
4. According to the nature of the logic of knowledge, methods are used: analytical, synthetic, analytical-synthetic, inductive, deductive methods.
Methods used during classes:
- lectures are held in the form of conversation, discussion, using diagrams, various handouts and multimedia technologies;
- practical classes are conducted in the form of tasks, partially research and research works; execution of tests;
- independent work is carried out in the form of individual reports, their preparation and defense.
Критерії оцінювання результатів навчання: current control - 40 points,
credit control work - 60 points
Порядок та критерії виставляння балів та оцінок: 100–88 points – (“excellent”) is awarded for a high level of knowledge (some inaccuracies are allowed) of the educational material of the component contained in the main and additional recommended literary sources, the ability to analyze the phenomena being studied in their interrelationship and development, clearly, succinctly, logically, consistently answer the questions, the ability to apply theoretical provisions when solving practical problems; 87–71 points – (“good”) is awarded for a generally correct understanding of the educational material of the component, including calculations, reasoned answers to the questions posed, which, however, contain certain (insignificant) shortcomings, for the ability to apply theoretical provisions when solving practical tasks; 70 – 50 points – (“satisfactory”) awarded for weak knowledge of the component’s educational material, inaccurate or poorly reasoned answers, with a violation of the sequence of presentation, for weak application of theoretical provisions when solving practical problems; 49-26 points - ("not certified" with the possibility of retaking the semester control) is awarded for ignorance of a significant part of the educational material of the component, significant errors in answering questions, inability to apply theoretical provisions when solving practical problems; 25-00 points - ("unsatisfactory" with mandatory re-study) is awarded for ignorance of a significant part of the educational material of the component, significant errors in answering questions, inability to navigate when solving practical problems, ignorance of the main fundamental provisions.
Recommended books: 1. Електронний навчально-методичний комплекс «Біотехнологія бродіння» [Електронний ресурс]. – Режим доступу: https://vns.lpnu.ua/course/view.php?id=693
2. Загальна (промислова) біотехнологія: навчальний посібник / М.Д. Мельничук, О.Л.Кляченко, В.В.Бородай, Ю.В.Коломієць. – Київ: ФОП Корзун Д.Ю., 2014. - 252 с.
3. Харчова біотехнологія: підручник / Т.П. Пирог, М.М. Антонюк, О.І. Скроцька, Н.Ф.Кігель. – К.: Вид. Ліра-К, 2019. ? 426 с.Біотехнологія : навч. посіб. / О. О. Воронкова та ін. Дніпро : Ліра, 2018. Т. 1. 200 с.
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