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
- Lehrende(r): Sebastian Beilig
- Lehrende(r): Christopher Bräsen
- Lehrende(r): Verena Brauer
- Lehrende(r): Rainer Meckenstock
- Lehrende(r): Sadjad Mohammadian
- Lehrende(r): Alexander Rostek
- Lehrende(r): Bettina Siebers
- Lehrende(r): Lisa Voskuhl