Study Guide

Objective

Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.

Content

Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes

Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology

Materials

Recommended or Required Reading
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering

e-book: Jyrki Heino ja Matti Vuento (2020). Biokemia ja solubiologia. Sanoma Pro Oy.

Ilari Suominen, Kari Haajanen, Raimo Pärssinen (2012). Biogeeni - Ammatillista biokemiaa ja geenitekniikkaa. Opetushallitus. Helsinki. ISBN 978-952-13-4952-2

Aittomäki, Eerikäinen, Leisola, Ojamo, Suominen ja von Weymarn (2002). Bioprosessitekniikka. WSOY. Porvoo

Teaching methods

Lectures, assignments

Student workload

Total work load of the course: 80 h
- of which scheduled studies: 20 h
- of which autonomous studies: 60 h

Further information

Learning Outcomes
Upon completion of the course, the student will
- be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates) and understands their significance for living cells
- be able to use his knowledge while planning biotechnical processes and products
- be able to list the most important biotechnological manufacturing processes, related equipment, measurements, pre- and post-processing methods
- is able to calculate descriptive parameters describing growth, product formation and nutrient consumption

Prerequisites / Recommended Optional Courses
Microbiology, Inorganic and orcanic chemistry

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Assessment criteria, good (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Assessment methods and criteria

Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, assignments, laboratory practicals
Assessment Criteria
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Chemistry
Food microbiology and process hygiene