Biotechnology - full-time, starting in winter sem., Biotechnology (4 semesters) - implementation since academic year 2021/22
Specialisation
Assesment methods:
C - credits are awarded based on continous assessment
E - credits are awarded based on continous assessment and final exam
Semester 1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 350 | |||||||||
05 01 0044 08 | Applied Mathematics | 3 | 15 | 30 | C | ||||
05 11 0050 08 | Bioinformatics | 2 | 15 | 15 | C | ||||
05 02 0030 08 | Biophysics | 1 | 10 | 15 | C | ||||
05 12 0038 08 | Biotechnological Equipment | 3 | 30 | 15 | C | ||||
05 04 0062 08 | Industrial microbiology | 3 | 15 | 30 | E | ||||
05 13 0060 08 | Measurements, Automation and Electrotechnics | 3 | 15 | 30 | C | ||||
05 13 0059 08 | none | 3 | 10 | 15 | 15 | C | |||
05 07 0112 08 | none | 6 | 30 | 45 | E | ||||
set 2 of elective courses | Optional Subjects s.1 | 6 |
set 2 of elective courses - Optional Subjects s.1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0135 08 | Natural Food Stabilizers | 1 | 15 | C | |||||
05 15 0140 08 | Bacterial biofilms | 1 | 15 | C | |||||
05 15 0166 08 | Taste and Odour Substances | 2 | 15 | 15 | C | ||||
05 15 0167 08 | Sensory Analysis of Food | 2 | 15 | 15 | C | ||||
05 15 0168 08 | none | 1 | 15 | C | |||||
05 15 0169 08 | PCR as a main tool of molecular biology | 1 | 15 | C | |||||
05 15 0171 08 | Regional spirit beverages | 1 | 15 | C | |||||
05 15 0172 08 | Infections and Intoxications | 1 | 15 | C | |||||
05 15 0175 08 | Selected food technologies | 2 | 15 | 15 | C | ||||
05 15 0176 08 | Spectrometry as a tool for elemental analysis | 1 | 15 | C | |||||
05 15 0177 08 | Instrumental analysis of lipids | 1 | 15 | C | |||||
05 15 0178 08 | Natural plant pigments | 2 | 15 | 15 | C | ||||
05 15 0180 08 | Biodegradation and biocorrosion of technical materials | 2 | 15 | 15 | C | ||||
05 15 0181 08 | Polysaccharides obtained by biotechnological methods | 2 | 15 | 15 | C | ||||
05 15 0182 08 | Microbial biopreparations in biotechnology | 2 | 15 | 15 | C |
Semester 2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 345 | |||||||||
05 09 0022 08 | Bioreactor engineering | 4 | 30 | 30 | E | ||||
22 91 0530 00 | Foreign Language for Academic and Professional Purposes | 2 | 30 | C | |||||
05 21 0046 08 | Functional and Structural Genomics | 3 | 15 | 30 | C | ||||
05 21 0048 08 | Improvement of industrial strains | 3 | 30 | C | |||||
05 05 0127 08 | Management of Innovations in Biotechnology | 3 | 15 | 15 | C | ||||
05 21 0047 08 | Molecular biology of microorganisms | 2 | 30 | E | |||||
05 07 0111 08 | Nutrigenomics | 1 | 15 | C | |||||
05 07 0110 08 | Techniques of Biomolecule analysis | 4 | 25 | 15 | 20 | E | |||
05 05 0128 08 | Web Tools for Scientist | 2 | 15 | C | |||||
05 11 0049 08 | none | 2 | 15 | 15 | C | ||||
set 2 of elective courses | Optional Subjects s.2.A | 1 | |||||||
set 2 of elective courses | Optional Subjects s.2.B | 1 | |||||||
set 2 of elective courses | Optional Subjects s.2.C | 1 | |||||||
set 2 of elective courses | Optional Subjects s.2.D | 1 |
set 2 of elective courses - Optional Subjects s.2.A
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 16 0043 08 | Molecular techniques in the identification of GMO products | 1 | 5 | 10 | C | ||||
05 16 0044 08 | Enzymes in food analysis | 1 | 5 | 10 | C |
set 2 of elective courses - Optional Subjects s.2.B
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 23 0020 08 | 1 | 5 | 10 | C | |||||
05 23 0021 08 | Isolation and biological activity of phytocomponents | 1 | 5 | 10 | C |
set 2 of elective courses - Optional Subjects s.2.C
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 21 0044 08 | Lactic fermentation bacteria in the food industry | 1 | 5 | 10 | C | ||||
05 21 0045 08 | Yeast as dietary supplements | 1 | 5 | 10 | C |
set 2 of elective courses - Optional Subjects s.2.D
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 19 0062 08 | Fermentation processes in food productio | 1 | 5 | 10 | C | ||||
05 19 0063 08 | Fermentation processes in beverages production | 1 | 5 | 10 | C |
Semester 3
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 435 | |||||||||
05 21 0051 08 | Control of biotechnological processes | 1 | 15 | C | |||||
05 21 0052 08 | Fermentation technologies | 2 | 30 | C | |||||
05 07 0116 08 | Industrial Placement | 3 | 75 | C | |||||
05 21 0056 08 | Intermediate Project | 4 | 60 | C | |||||
05 21 0053 08 | Microbiological analytics | 7 | 120 | C | |||||
05 21 0050 08 | Pathogenesis of microorganisms | 3 | 30 | E | |||||
05 21 0055 08 | Specialization seminar | 1 | 15 | C | |||||
05 21 0054 08 | Team Project | 5 | 30 | C | |||||
05 21 0049 08 | none | 4 | 30 | 15 | 15 | E |
Semester 4
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 275 | |||||||||
05 05 0130 08 | Biotechnology company and fundraising | 1 | 10 | 10 | C | ||||
05 21 0060 08 | Competency exam | 0 | E | ||||||
05 21 0057 08 | Diploma Seminar | 2 | 30 | C | |||||
05 21 0058 08 | Diploma laboratory | 5 | 185 | C | |||||
05 21 0059 08 | Diploma thesis | 20 | C | ||||||
05 05 0129 08 | Ethical aspects in biotechnology | 1 | 15 | C | |||||
05 01 0043 08 | Statistical analysis of experimental data | 1 | 10 | C |