Content (Syllabus outline)

Presentation of the main areas of work of an industrial microbiologist:

Biodiversity on the level of microorganisms, biotechnologically important biomolecules and genes/genomes. Isolation of microorganisms from nature and preservation in Microbiological Culture Collections. Role of the Rio de Janeiro Biodiversity convention, methods for microbial preservation, physiological and genetic manipulations of microorganisms, protection of intellectual property rights. In more details the following procedures, microorganisms and their products will be presented: industrially produced enzymes used in different food processing industries, such as diary, meat- processing, fruit-processing, industrial production of traditional and Asian fermented foods as well as biotechnological production of amino-acids, vitamins, organic acids (citric, gluconic acids), natural aromas (vanillin), bioethanol, bio-polysaccharides and production of biopharmaceuticals (antibiotics and therapeutics agents). Mushroom cultivation and their nutraceutical characteristics will be also presented.

Prerequisites

Enrolment in the 2nd or 3rd year of Microbiology BSc program.

Passing grade in seminar and laboratory course to enter the final written exam.