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Applied biochemistry - MC250P51

Title:	Aplikovaná biochemie
Czech title:	Aplikovaná biochemie
Guaranteed by:	Department of Biochemistry (31-250)
Faculty:	Faculty of Science
Actual:	from 2019
Semester:	summer
E-Credits:	3
Examination process:	summer s.:
Hours per week, examination:	summer s.:2/0, Ex [HT]
Capacity:	unlimited
Min. number of students:	unlimited
4EU+:	no
Virtual mobility / capacity:	no
State of the course:	taught
Language:	Czech
Note:	enabled for web enrollment

Guarantor:	doc. RNDr. Miroslav Šulc, Ph.D.
Teacher(s):	doc. RNDr. Miroslav Šulc, Ph.D.

Opinion survey results Examination dates SS schedule

Annotation -

Last update: doc. RNDr. Miroslav Šulc, Ph.D. (24.10.2019)

During the one semester course principles of food and biotechnology manufacture productions based on the use of wild and manipulated microorganisms will be presented. Then, the lecture will be focused on technology of the most important fermentation industrial productions e.g. fermented dairy products (cheese, yogurt) and alcoholic beverages (wine, beer), chemicals (ethanol, organic acids, amino acids), and pharmaceuticals (antibiotics). In addition, examples of special productions and applications e.g. enzyme biotechnology, bioremediation, mutagenicity testing, transgenic organisms, tea, and herb extracts, will be mentioned.
Lectures - in Czech -

Literature -

Last update: doc. RNDr. Miroslav Šulc, Ph.D. (16.02.2020)

The active knowledge of Biochemistry I basic cource (MC250P03I) is advised.

Atlas, R. M.: Principles of Microbiology, Vm. C. Brown Publishers, N. York 1997

Bendová, O., Janderová, B.: Vybrané kapitoly z biotechnologií, SPN Praha, 1990

Čepička, J. a kol.: Obecná potravinářská technologie, skripta VŠCHT, 2001

Kadlec, P. a kol.: Technologie potravin I+II, VŠCHT, 2002

McCance a Widdowson´s:The Composition of Foods, 6. Sum Ed., Royal Society of Chemistry Cambridge a Food Standard Agency, 2008, ISBN 978-0-85404-428-3

Tamang J.P. Kailasapathy: Fermented Foods and Beverages of the World, CRC Press 2010, ISBN 978-1-4200-9495-4

Briggs D.E. a kol.: Brewing Science and Practise, CRC Press 2004, ISBN 0-8493-2547-1

Rose, A. H.: Alcoholic beverages, Academic Press, N. York 1977

Dairy Processing Handbook. Published by Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.

Jordan B.R.: THE MOLECULAR BIOLOGY AND BIOTECHNOLOGY OF FLOWERING, CABI2006, ISBN-13: 978-1-84593-042-4

Koolman J., Moeller H. K. H. Roehm: Kaffee, Käse, Karies … Biochemie im Alltag, Wieley 1998.

Wong, DWS.: Mechanism and theory in food chemistry, An AVI Book2010, ISBN 0-442-20753-0

Kodíček M. a kol.: Biochemie: chemický pohled na biologický svět, VŠCHT, 2015.

Koolman J, K. H. Roehm: Color Atlas of Biochemistry, 3. vydání, Thieme, Stuttgart, New York 2013.

Requirements to the exam -

Last update: doc. RNDr. Miroslav Šulc, Ph.D. (24.10.2019)

The exam is a written test with 10 questions including all explained aspects, 100-87% excellent, 86-73% commendably, 72-60% well.

Syllabus -

Last update: doc. RNDr. Miroslav Šulc, Ph.D. (24.10.2019)

A. Dairy products
1. Milk processing (milk, cream, butter)
2. Fermentation (yogurt, acidophilic milk, kefir)
3. Cheese production

B. Alcohol beverages
1. Beer: history, laws, technology, beer sort
2. Wine: history, laws, sorts, regions, technology
3. Spirits

C. Production of organic compounds and proteins
1. Citric acid, vinegar, amino acids, vitamins etc.
2. Proteins & enzymes

D. Other technologies
1. Bioremediation, sewage plant
2. Special technologies

E. Genetically modified organisms
1. Metodology of transgenesis
2. Biotechnology of GMO food

F. Pharmacologically active compounds (plant, fungi, bacteria)

G. Products plant origin
1. Tee, coffee, cacao
2. Sugar, cereal & confectionery

H. Food preservation

1. Meat-packing industry

I. Biochemistry of Nutrition and Food