Industrial Biotechnology

This course aims to provide knowledge of the industrial biotechnologies, namely “white” and “green” technologies; to introduce the principles of the subject, their application into common industrial practice and their future trends. It also aims to provide basic understanding of economical driving forces and the potential and limitations of these technologies; a capability to evaluate relations and differences between classical industrial approach and biotechnological one, to evaluate and select the most appropriate solution for a given practical problem in this area.

This course aims to provide knowledge of the industrial biotechnologies, namely “white” and “green” technologies.

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1. Biotechnology and industrial biotechnology. Introduction to the subject, general definitions and history. 2. Fermentation technology principles: microbiological aspects and process. 3. Fermentation technology: sterilization, culture preservation and fermentation media. 4. Fermentation technology: bioreactors, operation, instrumentation and process control. 5. Solid State Fermentation: principles, differences and utilization. 6. Plant and process development and scale up. 7. Process modeling, energy and resources saving. 8. Enzymes in biotechnology and industry. 9. Biotechnology potential of agro-industrial residues for bioprocess. 10. Bioconversion of agro-industrial residues and their uses in industrial biotechnology and biomass utilization. 11. Products in biotechnology for agricultural and environmental applications. 12. Bioenergy and biofuels. 13. Products in biotechnology for food, health care, medical and other industrial and technical applications. 14. Sustainability, process analysis and life cycle assessme

After completion of the course students will demonstrate understanding and have practical experience in approaching theoretical problems and show wide vision onto the evolving modern industrial scenario.