Biotechnology - full-time, starting in summer sem., Biotechnology (3 semesters)
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 486 | |||||||||
| 05 11 0058 01 | Advanced bioinformatics | 2 | 15 | 15 | C | ||||
| 05 19 0075 01 | Bakery and yeast technology | 3 | 10 | 30 | E | ||||
| 05 09 0026 01 | Bioreactor engineering | 6 | 30 | 30 | E | ||||
| 05 21 0069 01 | Improvement of industrial strains | 2 | 30 | C | |||||
| 05 05 0160 01 | Management of innovations in biotechnology | 3 | 15 | 10 | C | ||||
| 05 21 0068 01 | Molecular biology of microorganisms | 3 | 15 | E | |||||
| 05 07 0137 01 | Nutrigenomics | 1 | 20 | C | |||||
| 05 07 0144 01 | Techniues of biomolecules analysis | 6 | 15 | 20 | 20 | E | |||
| 05 05 0161 01 | Web tools for scientist | 2 | 15 | C | |||||
| 05 19 0076 01 | Wine technology | 2 | 10 | 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 450 | |||||||||
| 05 21 0072 01 | Application of legal acts in microbiology | 2 | 20 | C | |||||
| 05 05 0162 01 | Biotechnological company and fundraising | 2 | 10 | 10 | C | ||||
| 05 19 0083 01 | Brewing technology | 5 | 20 | 25 | 10 | E | |||
| 05 07 0138 01 | Industrial placement | 3 | C | ||||||
| 05 21 0074 01 | Microbiological analytics | 5 | 85 | C | |||||
| 05 21 0073 01 | Pathogenesis of microorganisms | 3 | 20 | E | |||||
| 05 19 0081 01 | Special equipment | 1 | 10 | 5 | C | ||||
| 05 21 0075 01 | Team project | 2 | 15 | C | |||||
| 05 19 0080 01 | Technology of ethanol production and spirit beverages | 5 | 15 | 30 | 5 | E | |||
| set 2 of elective courses | Optional Subjects s.2.MSiTF | 2 | |||||||
set 2 of elective courses - Optional Subjects s.2.MSiTF
| Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
|---|---|---|---|---|---|---|---|---|---|
| 05 19 0077 01 | Innovations in fermented food production | 1 | 5 | 10 | C | ||||
| 05 19 0078 01 | Innovations in fermented beverages production | 1 | 5 | 10 | C | ||||
| 05 21 0070 01 | Lactic fermentation bacteria in the food industry | 1 | 5 | 10 | C | ||||
| 05 21 0071 01 | Yeast as dietary supplements | 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 235 | |||||||||
| 05 21 0076 01 | Diploma seminar | 7 | 30 | E | |||||
| 05 21 0077 01 | Diploma thesis | 20 | 15 | C | |||||
| 22 91 0630 10 | Foreign Language - Scientific Skills | 2 | 45 | C | |||||
| 05 01 0055 01 | Staistical analysis of experimental data | 1 | 10 | C | |||||