The students will get an overview of the use of living systems (i.e. microbial communities, microorganisms or biological molecules such as enzymes) for the production of relevant sub-stances and process optimization for human benefit. Starting with a general overview of biotechnological applications and significance, classical fermentations in food industries, special production strains, biocatalysis by enzymes as well as environmental biotechnology will be discussed.
- begleitende Lehrperson: Christopher Bräsen
- begleitende Lehrperson: Laura Kuschmierz
- begleitende Lehrperson: Ravi Shankar Ojha
- verantwortliche Lehrperson: Bettina Siebers
ePortfolio: Nein