| Course title | Basic of Biotechnology |
| Course code | PārZB029 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 10 |
| Number of hours for seminars and practical classes | 4 |
| Number of hours for laboratory classes | 18 |
| Independent study hours | 49 |
| Date of course confirmation | 25/02/2025 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Inga Ciproviča Ph.D., doc. Kristīne Majore |
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| Prior knowledge | |
| PārZ2064, Food microbiology |
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| Course abstract | |
| The course aims to educate students with comprehensive knowledge about biotechnology, providing them with the necessary theoretical knowledge for developing new food products and/or optimising production processes using biotechnological tools. In the study course, students become familiar with fermentation processes, their actions, influencing factors and importance in food production. Also, clarify the role of enzymes and microorganisms in it. The course examines biotechnological processes for achieving the quality, nutritional value and safety of food products, as well as solutions for milk processing, bread production, vegetable processing and beverage production. | |
| Learning outcomes and their assessment | |
| After completing the study course, students acquire:
Knowledge of the basic issues of biotechnology, being familiar with the main types of fermentation, their use in biotechnology and the principles of operation of cultivation equipment (tests 1, 2, 3). Skills in preparing a substrate for operation and performing cultivation process and process outcome calculations (laboratory work and practical work). Competence in planning and managing the process of cultivating microorganisms in a bioreactor and evaluating the results of the process (laboratory and practical works and independent work). |
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| Course Content(Calendar) | |
| Full-time in-present studies:
Lectures (L); Laboratory work (Lab. w.); Practical work (Pw) 1. History of biotechnology, importance, types, challenges and prospects. Types of cultivation and characteristics of the growth of microorganisms (bacteria, yeasts, moulds) (L – 2 h). 1.1. Activation of microorganisms (selection of medium, criteria), propagation (conditions and cultivation parameters), colony counting. Calculations - number of microorganisms, units of measurement, formulas. Preparation of pure culture, dilution calculation, and preparation. Identification of microorganisms (microscopy, biochemical tests: API, etc.). (Lab.w. – 6 h, 2 Pw) 1st test – basic issues of biotechnology, preparation of microorganisms for cultivation. 2. Bioreactor, its structure and types. Principles of bioreactor operation (switching on, connecting blocks, calibrating sensors, checking, mixers, heating methods). Sterility (importance and risks), types (steam, chemical treatment). (L - 2h). 2.1. Become familiar with the structure of the bioreactor, and preparation for work. Sterilisation of the bioreactor: boiling water, alcohol. Efficiency testing with swab and inoculation. (Lab.w. - 4h) 2nd test – types of bioreactors, structure, preparation for work. 3. Raw materials for fermentation, and evaluation options. Criteria for selecting microorganisms and enzymes. The characterization of reactions occurring in the fermentation process depending on the raw material composition and the selected microorganisms or enzymes for cultivation. (L - 2h) 3.1. Analysis of the content of raw materials with express methods using a refractometer, spectrophotometers, and titration. Types of cultivation (periodic and continuous) cultivation equipment, their design principles. Control and management of cultivation processes. Determination of enzyme activity (spectrophotometry). (Lab.w. - 4h) 4. Biomass, its formation, content and composition. Purification of products obtained in the fermentation process (filtration, sedation, chromatography). (L - 2h) 4.1. Purification of fermentation products (filtration, etc.). Physical-chemical analyses (refractometer, spectrophotometer, titration). (Lab.w. - 4h) 5. Biotechnological solutions in milk, bread, beverages, fruit and vegetable processing. (L-2 h) 3rd test – fermentation of raw materials, selection of microorganisms and enzymes, control of the cultivation process, methods, and biotechnological solutions in the food field. 6. Presentation of independent work (Pw – 2h) |
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| Requirements for awarding credit points | |
| To complete the course, students must:
1) attend at least 75% of the lectures; 2) complete all planned laboratory work; 3) complete 3 tests (60% of the final evaluation); 4) present an independent work on the chosen topic. The work development and presentation make up 40% of the final evaluation. |
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| Description of the organization and tasks of students’ independent work | |
| At the beginning of the semester, students are offered a choice of topics for their independent work related to one of the food biotechnology directions. After selecting a topic, students should prepare a report using the theoretical and practical knowledge acquired in the course and present it to the students’ audience. In elaboration of the independent work, students demonstrate the skills, knowledge and competencies acquired in the course. Independent work involves searching, gathering and presenting summarized information on the chosen topic. | |
| Criteria for Evaluating Learning Outcomes | |
| All tests must be successfully passed, laboratory work must be completed, and independent work must be developed and defended. Final assessment - completed. | |
| Compulsory reading | |
| 1. Glazer A.N., Nikaido H. Microbial biotechnology: fundamentals of applied microbiology. Cambridge, New York, Cambridge University Press, 2007, pp. 554. 2. Punekar, N. S. Enzymes: catalysis, kinetics and mechanisms. Springer, 2018, pp. 562. | |
| Further reading | |
| 1. Hui, Y. H. Handbook of food and beverage fermentation technology. Marcel-Dekker Inc., 2004, pp. 1026 2. Sangeetha, J., Thangadurai, D., Tanasupawat, S., & Kanekar, P. P. (Eds.). Biotechnology of microorganisms: diversity, improvement, and application of microbes for food processing, healthcare, environmental safety, and agriculture. CRC Press., 2019, pp. 345 | |
| Periodicals and other sources | |
| Datu bāzes - atslēgas vārdi meklēšanai - Biotechnology, Fermented Foods, Fermentation, Enzymes. Zinātniskās publikācijas Science Direct datubāzē (https://www.sciencedirect.com/), SCOPUS (https://ezproxy.llu.lv/login?url=https://www.scopus.com/), Web of Science (https://mjl.clarivate.com/home) datubāze. | |
| Notes | |
| Elective course in the academic bachelor's study program "Food Quality and Innovation" in the 7th semester. | |