Biotechnology

COURSE CURRICULUM

1.

Course title

BIOTECHNOLOGY

2.

Code

HM-661

3.

Study curriculum

Applied chemistry – analytical biochemistry

4.

Organizer of the curriculum (institute, department)

PMF, Institute of Chemistry

5.

Degree (BSc, MSc, PhD)

BSc

6.

Academic year/semester

III/VI

7.

ECTS points

4

8.

Lecturer

Prof. Dr. Natalija Atanasova-Panchevska

9.

Prerequisites

Chemical microbiology

10.

Course objectives (competences):
Through lectures and experimental work, students will acquire knowledge in the field of microbial biotechnology. They will get acquainted with certain technological procedures of continuous and submerged microbial cultures used in biotechnology. Natural fermentation microbial processes (canned fruits and vegetables), industrial fermentation processes (wine, beer, distilled products), production of organic acids, antibiotics, enzymes, microbial proteins, biopesticides will be studied in detail.

11.

Course content:
Introduction to biotechnology, Application of microorganisms in biotechnology, Industrial raw materials and media, Fermenters: construction, equipment, working with fermenters, Separation and purification of final fermentation products, Beer production, Wine and distilled beverage production, Vinegar production, Antibiotics, enzymes and other useful chemical compounds isolated from fungi, Microbial single-cell proteins, Fermented food production, Biotechnology and environmental protection - Wastewater treatment, Biological treatment of solid organic waste – composting

12.

Teaching methods: lectures, projects, experimental work

13.

Total available time

120

14.

Time distribution

2+0+2 hours per week (lectures, experimental work, independent work, projects, homework)

15.

Teaching methods distribution

15.1.

Teaching – lectures

30 hours

15.2.

Practicals (laboratory, problem solving), seminars, team work

30 hours

16.

Other activities

16.1.

Projects

10 hours

16.2.

Independent work

10 hours

16.3.

Homework

40 hours

17.

Grading methods

17.1.

Tests

70 + 20 = 90 points

17.2.

Seminars/projects (written/oral presentation)

5 points

17.3.

Activity

5 points

18.

Grading scale (points/mark)

< 50 points

5 (five) (F)

51 to 60 points

6 (six) (E)

61 to 70 points

7 (seven) (D)

71 to 80 points

8 (eight) (C)

81 to 90 points

9 (nine) (B)

91 to 100 points

10 (ten) (A)

19.

Criteria for taking the final exam

The criteria is regular attendance at practical classes (absences of a maximum of 2 exercises) and theoretical classes (minimum attendance at 50% of lectures is required). In order to pass the exam and win the expected number of credits, it is necessary to win a minimum of 50 and a maximum of 100 points. The exam cannot be passed if the minimum number of points is not obtained from each of the colloquiums for the practical part and for the theoretical part, individually. The points from the regularity and from the activity of the lectures are not mandatory, but they participate in the calculation.

20.

Course language

Macedonian

21.

Teaching quality control

Modern methods for monitoring theoretical and practical teaching.

22.

Literature

22.1.

Compulsory

No.

Author

Title

Publisher

Year

1.

Проф. д-р Џоко Кунгуловски

Проф. д-р Наталија Атанасова-Панчевска

Микробна биотехнологија- скрипта

2021

2.

Peter F. Stanbury, Allan Whitaker, Stephen J. Hall

Principles of

Fermentation Technology

Butterworth-Heinemann

2003

3.

Nduka Okafor

Modern Industrial Micro­biology and Biоtechnology

Science Publishers

2007

4.

Brian McNeil & Linda M. Harvey

Practical Fermentation Technology

John Wiley & Sons

2008

22.2.

Additional

No.

Author

Title

Publisher

Year

1.

J. Smith

Biotechnology

University press, Cambridge

2004

2.

A. Glazer, H. Nikaido

Микробиолошка биотехнологија

Просветно дело (превод)

2011

3.

4.