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1. Introduction to biotechnology and genetic engineering
2. General Principles of exploitation of genetic in industry : Sereening, Strain development, Raw materials for production media, types of production media.
3. Design of fermenter and its accessories.
4. Principles of surface and submerged fermentations, dual and multiple fermentation, batch and continuous fermentations.
5. Microbial production of :
a) Industrial alcohol
b) Beir and Wines
c)Amino acids (Lysine and Glutamic acid)
d) Organic acids (Citric and lactic acid)
e) Vitamins (Vit. B 12 and Niboflavin)
f) Amylases
6. Introduction to antibiotics and production of pencillin.
7. Outlines of food microbiology (Fermented foods, food specilage, food preservation).
8. Nitrogen fixation, nitrification and Denitrification.
9. Decomposition of organic matter and ty mus formation.
10. Microbiology of milk and pasteurization.
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