Aims of the course: To demonstrate the multi-collectivity of biotechnology achieved with basic knowledge received by several fields of science. Is aiming to educate the student about the important role of microorganisms in life conservation on earth through the development as well as analysis of biotechnological applications concerning health, agriculture, industry, environment and human. Discuss the principles that may govern the link between baic knowledge with productive procedures.
Skills: : By the end of this course, the students should be able to recognize several microorganisms involved in biotechnological procedures and to make the student familiar with the assessment of biotechnological products.
Course Content (Syllabus)
Introduction in Microbiological and Biotechnological aspects - Production of primary and secondary metabolides as well as Biotransformations and fermendations - Food production - Industrial applications and energy production - Applications in health - Agrobiotechnology - Environmental microbial biotechnology - Future and prospectives
1. Food production - Isolation and characterization of Lactic acid fermentative microorganisms
2. Beer productio - Isolation and characterization of alcohol fermentative microorganisms
3. Isolation- Microorganisms in dairy products
4. Detection of anti-bacterial components
5. Microbial food-control
microbial biotechnology, fermendations, food production, transgenic, bioremediation