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Lecturer(s)
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Petřivalský Marek, prof. Mgr. Dr.
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Course content
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Introduction to biotechnology - historical overview of the development and use of biotechnology. Classic biotechnologies: technology principles, bioreactors. Classical fermentation biotechnologies: alcoholic (malt, beer, wine and spirits), dairy (milk and meat products). Biofuels, bioethanol and biomass. Production of pure chemicals: organic acids, amino acids, lipids, vitamins, antibiotics, Modern biotechnology - theoretical principles and methods. DNA manipulation and recombinant DNA techniques, gene transfer and genome editing. Cell and tissue cultures. Genetic manipulation of plants - hybrid and transgenic plants. Plant biotechnology: manipulation of nutritional value, resistance to pathogens and herbicides. Molecular farming: the production of chemicals and biomolecules in plants. Environmental biotechnology: metal extraction, bioremediation of heavy metals. Waste management, biodegradation, bioremediation in situ. Biotransformation and immobilized enzymes and cells. Trends in Biotechnology. Ethical and regulatory aspects of biotechnology.
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Learning activities and teaching methods
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Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming)
- Attendace
- 26 hours per semester
- Preparation for the Exam
- 55 hours per semester
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Learning outcomes
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To provide students with an overview of concepts, methods and processes used in classical and modern biotechnologies in production of food, chemical compounds, biomolecules and pharmaceuticals.
After completing the course, students are able to understand main biotechnology concepts, describe main approaches in biotechnology, and recall biotechnological processes used in classical an modern biotechnology.
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Prerequisites
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Students are expected to have the knowledge and skills obtained from successful completion of the course KBC/BCH Fundamentals of Biochemistry.
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Assessment methods and criteria
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Written exam
The course ends with an exam in the form of a written test. The test consists of 20 questions, each of which is worth 1 point for a correct answer. Grading scale: F: 0-9, E: 10-11, D: 12-13, C: 14-15, B: 16-17, A: 18-20.
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Recommended literature
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Clark, D. Pazdernik, N. (2015). Biotechnology, 2nd Edition. Academic Cell.
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Johnson-Green P. (2002). Introduction to Food Biotechnology. CRC Press.
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Rittmann B.E., mcCarthy P.L.:. Environmental Biotechnology: Principles and Applications, McGraw-Hill Higher Education 2001, ISBN 0-07-118184-9.
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Slater A., Scott N., Fowler M.:. Plant Biotechnology, Oxford University press 2003, ISBN 0-19-925468-0.
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Smith J.E. (ed.). Biotechnology, 3rd Edition, Cambridge University Press 1998, ISBN 0-521-44911-1.
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