Study programmes / C-HE Horticultural Engineering / Fermentation Technology
Course code:FET
Course title in language of instruction:Fermentační technologie
Course title in Czech:Fermentační technologie
Course title in English:Fermentation Technology
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2017/2018 - FH
Name of lecturer:doc. Ing. Josef Balík, Ph.D. (examiner, lecturer, supervisor)
Prerequisites:Bachelor State Exam and Methods of Food Analysis
Aims of the course:To make students acquainted with principles of using of microorganisms in fermentation process. Attain knowledge of production equipment in fermentation industry, application of microorganisms and enzymes in technological operation, substrate preparation and control of fermentative process and isolation of products. Substantial time is devoted to particular fermented products -- spirits industry, yeast industry, brewing industry, production of microbial biomass and selected organic acids.
Course contents:
1.Position and importance of fermentation industry (allowance 2/0)
2.Raw materials for fermentation process (allowance 3/0)
3.Produce microorganisms in fermentation process, their properties and requirements (allowance 4/0)
4.Design and control of fermenters
(This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122)
(allowance 2/0)
5.Separation equipments in fermentation industry
(This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122)
(allowance 2/0)
6.Principles of spirits industry (allowance 3/0)
7.Technology of distilled spirits and other alcoholic beverages (allowance 3/0)
8.Principles of malt-technology and brewing industry
(This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122)
(allowance 3/0)
9.Technology of yeast production (allowance 2/0)
10.Production of microbial biomass (allowance 2/0)
11.Production of organic acids important for food industry (allowance 2/0)
12.Professional excursion during the first study year of master study grade. (allowance 0/10)
13.Focus on obligatory professional practice. (allowance 0/10)

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-capacity to learn
-general knowledge
-professional knowledge

Specific competences:
-Knowledge of industry cultivation of microorganisms.
-Knowledge of principles of fermentation technology.
-Knowledge of production alcoholic beverages, beers, yeasts and food acids.
-Knowledge of production equipment in fermentation technology.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Participation in lectures.
Oral examination.
The minimal requirements for passing:
A: 90-100% (correct answers)
B: 80-90%
C: 70-80%
D: 60-70%
E: 50-60%
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     professional educational excursion10 h
     practical training10 h
     consultation2 h
     colloquium2 h
     preparation for exam40 h
     preparation for regular assessment15 h
     report from excursion, tour, practical placement5 h
Total112 h

Basic reading list
  • PELIKÁN, M. Technologie kvasného průmyslu. 2nd ed. Brno: Mendelova zemědělská a lesnická univerzita, 2004. 129 p. ISBN 80-7157-578-X.
  • Col. Procesy potravinářských a biochemických výrob. 1st ed. Praha: Vysoká škola chemicko-technologická v Praze, 2003. 308 p. ISBN 80-7080-527-7.
Recommended reading list
  • Bioinženýrství. 1st ed. Praha: Academia, 2001. 334 p. ISBN 80-200-0768-7.
  • VODRÁŽKA, Z. Biotechnologie. 2nd ed. Praha: Vysoká škola chemicko-technologická, 1991. 182 p. ISBN 80-7080-121-2.
  • BASAŘOVÁ, G. -- ŠAVEL, J. -- BASAŘ, P. Pivovarství: Teorie a praxe výroby piva. Praha: VŠCHT Praha, 2010. 904 p. ISBN 978-80-7080-734-7.
  • HUI, I H. Handbook of food and beverage fermentation technology. New York: Boca Raton, 2004. 650 p. ISBN 978-0-203-91355-0.