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DEPARTMENT OF BIOTECHNOLOGY 

Biotechnology is a collection of industrial methods that use living organisms, cells, tissues, products of their metabolism and biological processes for the production of valuable products for the national economy.

Specialty “Industrial Biotechnology” includes the following areas:

  1. food biotechnology – technology of baking products, sour-milk products, food yeast, products of alcoholic fermentation (alcohol, wine, beer, kvass);
  2. technology of production of edible mushrooms (gloves, mushrooms, mushrooms) and protein-vitamin preparations for livestock breeding;
  3. technology of enzyme preparations;
  4. biosynthesis and allocation of valuable biologically active substances and preparations (vitamins, proteins, organic acids, food additives, growth regulators, probiotics);
  5. technology of bioconversion of organic substances and plant raw materials (vermiotechnology, production of nutritious substrates, phytohormones, bio fertilizers, plant protection products);
  6. technology of processing agricultural and industrial wastes (production of feed yeast);
  7. bioenergy (biogas production);
  8. eco-biotechnology (sewage treatment, biofiltration, biodegradation of pesticides, harmful xenobiotics);
  9. selection, genetics of microorganisms, plants and animals;
  10. cellular engineering and molecular biology (microclonification of plants, obtaining culture of isolated cells, designing genetically modified organisms).

Disciplines taught in this specialty:

  1. Bioconversion
  2. Cell Biology
  3. Biotechnology of plants and animals
  4. Biotransformation
  5. Biochemistry
  6. Ecological biotechnology
  7. General biotechnology
  8. General and molecular genetics
  9. Concept of modern natural science
  10. Mathematical modeling and application of the computer
  11. Methods of research and control of biotechnological products
  12. Methodology and organization of research work
  13. Molecular Biology and Genetic Engineering
  14. Normative security
  15. Fundamentals of General Biology
  16. Basics of the scientific research
  17. Basics of design of BT production
  18. Design of BT production
  19. Industrial Bioenergy
  20. Industrial microbiology
  21. Processes and devices of biotechnological manufactures
  22. Specialty Biotechnology
  23. Modern methods of DNA research
  24. Equipment for biotechnological production
  25. Physico-chemical bases of biotechnological analysis

Graduates of the Department work in food production: milk processing, bread baking plants, enterprises for the production of beer, wine, alcohol, soft drinks (kvass), yeast, meat processing plants, mushroom farms; enterprises for the production of enzymes, amino acids, organic acids, dietary supplements, vitamins; Pharmaceutical factories for the production of medicines; hydrolysis industries for the processing of household waste and wood; wastewater treatment plants; laboratories for sanitary control and food quality control, in research institutions in microbiological laboratories; laboratories of genetic and cellular engineering, etc.