Biotechnology

This course introduces students to the basic concepts and principles of biotechnology, gives a brief study of microbiology, and application of microorganisms in technology for processes such as, fermentation of wine and vinegar, use of yeast cells in baking (bread), beer, yogurt etc. Students will receive training in the preparation and presentation of industrial catalysts, and in the industrial applications of microorganisms and biocatalysts. Specialist lectures (some of which may be provided by outside lecturers) will be given in biotransformation processes. Under kinetics of biological systems, the course focuses on the kinetics of enzymes catalyzed reactions, derivation and application of the michaelis-Menten equation to study biochemical reactions.  A brief but balanced discussion of methods for cultivation of microorganisms is covered.  Specialty Bioproducts for Agricultural, Food and Pharmaceutical Industries are discussed as well.

 Course Objectives

The course is intended

• To introduce to students the basic concepts and principles of Biotechnology
• Enable students to understand the five eras of development of Biotechnology
• The course is designed to impart the knowledge of industrial bioprocesses,
• industrial production of primary metabolites, secondary metabolite using living
• cells.
•  Train students to apply principles of biotechnology in brewing and fermentation, genetic engineering, production of antibodies from microbes, manufacture of vaccines, sewage treatment etc.