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