| Lesson Code | Course Name | Class | Credit | Lesson Time | Weekly Lesson Hours (Theoretical) | Weekly Lesson Hours (Practice) | Weekly Class Hours (Laboratory) |
|---|---|---|---|---|---|---|---|
| BOB 3254 | Biotechnology of production of biopreparations | Үшінші курс | 5 | 150 | 1 | 2 | 0 |
The discipline purpose is to form the foundations of the application of technology for obtaining individual biological products using modern microbiological methods. As a result of mastering the discipline, technological lines of methods for the production of food protein products are considered. Owns the obtaining technology microbial biomass for enzyme products, the skills of compiling an algorithm for obtaining high-quality products
No
No
1. working in a group
2 Brainstorming
3. Exchange of views
4. Critical thinking
| 1 | LO 10 - implements effective technologies in the production of biotechnological preparations in accordance with the requirements of national environmental safety, toxicity, analysis, using advanced devices and tools to increase the productivity of food biological objects |
| 2 | LO 10 - develops an algorithm of genetic and biochemical processes, poly-enzyme systems analyzing current aspects of the current level of development of industrial biotechnology based on patterns, molecular mechanisms of enzymes and causes of changes in the species of living organisms |
| Haftalık Konu | Evaluation Method | |
|---|---|---|
| 1 | Microorganisms and Growth kinetics, metabolism, classification | Ауызша және жазбаша |
| 2 | Metabolism, nutrition, producers of microorganisms. | Ауызша және жазбаша |
| 3 | A product of microbiological synthesis of industrial production. | Ауызша және жазбаша |
| 4 | Technology of production of protein preparations | Ауызша және жазбаша |
| 5 | Preparation of vegetable hydrolysate | Ауызша және жазбаша |
| 6 | Biochemical treatment preparation of hydrolysate | Ауызша және жазбаша |
| 7 | Production technology for obtaining food yeast in sulfite liquor and hydrolysate of vegetable raw materials | Ауызша және жазбаша |
| 8 | Paprin production | Ауызша және жазбаша |
| 9 | Production of gaprin | Ауызша және жазбаша |
| 10 | Lipid production | Ауызша және жазбаша |
| 11 | Production of amino acids | Ауызша және жазбаша |
| 12 | Lysine production | Ауызша және жазбаша |
| 13 | Glutamic acid production | Ауызша және жазбаша |
| 14 | Food and pharmaceutical amino acids | Ауызша және жазбаша |
| 15 | Obtaining tryptophan. Beet sugar substitutes | Ауызша және жазбаша |
| PÇ1 | PÇ2 | PÇ3 | PÇ4 | PÇ5 | PÇ6 | PÇ7 | PÇ8 | PÇ9 | PÇ10 | PÇ11 | PÇ12 | PÇ13 | PÇ14 | PÇ15 |
|---|
| Textbook / Material / Recommended Resources | ||
|---|---|---|
| 1 | Biotechnology facilities. Educational tool. G. I. Isaev, A. T. Musabekov, E. K. Ibrahimova. - Turkestan: Turan, 2021. | |
| 2 | Sanitary and microbiological control of food products: educational and methodological tool. G.J. Abdieva, A.S. Kistaubayeva, I.S. Savitskaya. - Almaty, 2020 | |
| 3 | Methodical guide to food biotechnology /R.Zh. Berzhanova, T.D. Mukasheva, R.K. Sydykbekova [and others]. – Almaty: Kazakh University, 2018. | |
| 4 | Food biotechnology: Kh. Kh. Makazhanova, J. T. Lesova, S. A. Nadirova. Textbook. 'Era', 2012 | |
| 5 | Kabylbekova, G.K. Food biotechnology: Electronic textbook. . - Karaganda: KSTU, 2015. | |
| 6 | Laboratory textbook for the subject of general food production technology. Usembayeva J.K., Shansharova D.A., Almenova A.S. / – Almaty: Lem publishing house, 2015 | |
| 7 | Microbiological bases of food and biotechnological production: Zh. T. Lesova et al. Textbook. / Almaty, 2013. |