Module content:
Hydrocarbons, alkanes, alkenes, ethers, esters, functional groups, aromatics, heterocycles, sugars, carbohydrates, carboxylic acids, pH, buffer systems, calcium (bi)carbonate / carbonic acid equilibrium, fats, soaps, cell structure, eukaryotes, prokaryotes, evolution of organelles, amino acids, proteins, membrane proteins, enzymes, enzyme kinetics, nucleic acids, RNA, DNA, transcription, translation, gene expression, gene regulation, plasmids, vectors, introduction to genetic engineering, genetic fingerprinting, PCR.
Methods: paper chromatography, GC, HPLC, TLC, gel electophoresis, photometry, ion exchange.
Handling microorganisms, preventing microbial growth, introduction to hygiene, enrichment conditions, pure cultures, nutrient media, culturing conditions, culturing methods, total viable bacterial count, sterility checks, streaking, agar diffusion test, antibiotics, selective energy conversion in organisms, glycolysis, citric acid cycle, respiratory chain, fermentation, metabolic types.
Growth and production of microorganisms, growth phases, the Monod growth model, batch cultures, continuous cultures, bioreactors, examples from food microbiology, introduction to downstream processing.
[updated 12.09.2004]
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