Industrial Fermentations

General

• Code: TABO-92-Θ2
• Semester: 9th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Tutorials (Theory) (3) / Practice works (2)
• ECTS Units: 5
• Class Schedule:
  • Wed 09:00 - 12:00: Θεωρία
  • Wed 12:00 - 14:00: Εργαστήριο

Course Contents

Theoretical part

• Applications of Biotechnology in Agriculture and the food industries with an emphasis on the wine, beer and beverage industry.
• Genetic improvement of bacterial, yeast and fungal microorganisms.
• Genetically modified microorganisms.
• Isolation, production and use of pure cultures (wild strains) in wine and beer production.
• Study of the microorganism’s growth kinetics.
• Kinetics of substrate degradation.
• Product production kinetics.
• Factors affecting the kinetics of growth and metabolism of microorganisms.
• Fermentation technology: aerobic and anaerobic processes.
• Fermentation stages.
• Biological constants of fermentation process.
• Types of bioreactors.
• Design operation, biosensor control.
• Factors affecting the growth of microorganisms in a bioreactor.
• Continuous and discontinuous batch culture cultivation.

Laboratory part

• Types of fermentations and bioreactors.
• Vaccine preparation.
• Kinetics of microbial cultures.
• Effect of substrate type on fermentation productivity and performance.
• Effect of initial substrate concentration on fermentation productivity and efficiency.
• Effect of initial substrate acidity on fermentation productivity and performance.
• Effect of sulfur dioxide in ferementations.
• Microorganism immobilization techniques.
• Production of bacterial cellulose by acetic acid bacteria.
• Ethanol production.
• Production of pigments by fermentation.
• The polymerase chain reaction (PCR) method.

Educational Goals

The aim is to give to the students, after carrying out theoretical and laboratory training, the information about biotechnological processes and methods as well as to make students familiar with the new materials used in yeast biotechnology and industrial fermentations.

General Skills

• Search, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations.
• Decision making,.
• Autonomous work.
• Teamwork.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

• Final written exam including multiple choice questions, problem solving, benchmarking of theory elements.
• Presentation of group work.
• Written/oral examination of laboratory exercises.
• Presentation and evaluation of reports of laboratory exercises.

Recommended Bibliography

1. Η. Νεραντζή. Βιοτεχνολογία και Βιομηχανικές Ζυμώσεις. Εκδόσεις Έμβρυο 2010.
2. Η. Νεραντζής, Π. Ταταρίδης Α. Νησιώτου. Βιοτεχνολογία και Βιομηχανικές Ζυμώσεις. Εργαστηριακές Ασκήσεις, Εκδόσεις Έμβρυο2010.
3. Τρ. Ρουκάς. Βιοτεχνολογία τροφίμων. Εκδόσεις Γιαχούδη 2009.