Approved by the decision of the SMC of JSC "ATU" from 21.02.2020, protocol No. 4 LIST OF ELECTIVE DISCIPLINES for the academic year 2020-2021 Specialty 5В070100 «Biotechnology» Educational trajectories: 1. Food Biotechnology 2. Biotechnology of microorganisms, plants and animals 3. Agricultural Biotechnology CYCLE OF BASIC DISCIPLINES № Code of Discipline Name of the discipline Number of credits Prerequisite Course 3 Semester 5 Number of Credits 18 1 EC FB 3210 Food biotechnology 5 Fundamentals of Biotechnology EC BMDP 3210 Biotechnology of milk and dairy products Biotechnology of microorganisms EC BMМP 3210 Biotechnology of meat and meat products General technology of the industry 2 EC AB 3211 Animal biotechnology 5 Fundamentals of Biotechnology EC MMAB 3211 Modern methods of animal biotechnology EC BFA 3211 Biotechnology of fish aquaculture 3 EC BPРP 3212 Biotechnology for the production of crop products 3 Fundamentals of Biotechnology EC Bioc 3212 Bioconversion Biotechnology of microorganisms EC MSAP 3212 Methods of storage of agricultural products Microbiological principles of Agricultural biotechnology 4 EC PBWBPh 3213 Plant biotechnology with basic physiology 5 Biochemistry, Fundamentals of Biotechnology, Industrial biotechnology EC BPPh 3213 Basics of plant physiology Fundamentals of biotechnology EC PB 3213 Plant Biochemistry Biochemistry Course 3 Semester 6 Number of Credits 21 5 EC FSМ 3214 Food and Sanitary Microbiology 5 Microbiology and virology EC SM 3214 Sanitary microbiology Food microbiology EC VMI Veterinary microbiology and Microbiological
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Approved by the decision of the SMC of JSC "ATU"
from 21.02.2020, protocol No. 4
LIST OF ELECTIVE DISCIPLINES
for the academic year 2020-2021
Specialty 5В070100 «Biotechnology»
Educational trajectories:
1. Food Biotechnology
2. Biotechnology of microorganisms, plants and animals
3. Agricultural Biotechnology
CYCLE OF BASIC DISCIPLINES
№ Code of
Discipline
Name of the discipline
Number
of credits
Prerequisite
Course 3 Semester 5 Number of Credits 18
1 EC FB 3210 Food biotechnology 5 Fundamentals of
Biotechnology
EC BMDP
3210
Biotechnology of milk and
dairy products
Biotechnology of
microorganisms
EC BMМP
3210
Biotechnology of meat and
meat products
General technology
of the industry
2 EC AB 3211 Animal biotechnology 5 Fundamentals of
Biotechnology EC MMAB
3211
Modern methods of animal
biotechnology
EC BFA
3211
Biotechnology of fish
aquaculture
3 EC BPРP
3212
Biotechnology for the
production of crop products
3 Fundamentals of
Biotechnology
EC Bioc
3212
Bioconversion Biotechnology of
microorganisms
EC MSAP
3212
Methods of storage of
agricultural products
Microbiological
principles of
Agricultural
biotechnology
4 EC PBWBPh
3213
Plant biotechnology with basic
physiology
5 Biochemistry,
Fundamentals of
Biotechnology,
Industrial
biotechnology
EC BPPh
3213
Basics of plant physiology Fundamentals of
biotechnology
EC PB 3213 Plant Biochemistry Biochemistry
Course 3 Semester 6 Number of Credits 21
5 EC FSМ
3214
Food and Sanitary
Microbiology
5 Microbiology and
virology
EC SM 3214 Sanitary microbiology Food microbiology
EC VMI Veterinary microbiology and Microbiological
3214
immunology principles of
Agricultural
biotechnology
6 EC BOEP
3215
Biotechnology of obtaining
enzyme preparations
5 Biochemistry
EC EE 3215 Engineering Enzymology
EC AAE
3215
Applied Aspects of
Enzymology
7 EC BPS
3216
Biotechnology of protein
substances
5 Food biotechnology
EC BPP
3216
Basics of proteomics Biochemistry
EC PМS
3216
Products of microbial synthesis Microbiological
principles of
Agricultural
biotechnology
8 EC BFP
3217
Biotechnology of Fermentation
Production
3 Industrial
biotechnology,
Food biotechnology
ЕC SCB
3217
Starter cultures biotechnology Food biotechnology
EC BFP
3217
Biotechnology in fodder
production
Plant biochemistry
9 EC BPSP
3218
Biotechnology for the
production of stock raising
products
3 Fundamentals of
Biotechnology
EC HAPh
3218
Humans and animals
physiology
Modern methods of
animal
biotechnology
EC BA 3218 Anatomy and physiology of
farm animals
Objects
biotechnology
Course 4 Semester 7 Number of Credits 5
1 EC BT 4219 Basics of Toxicology 5 Food and sanitary
Microbiology
EC Tox 4219 Toxicology Ethical bases of
safety in
biotechnology
EC BA 4219 Biopreparations for
agroproduction
Products of
microbial synthesis
CYCLE OF PROFILING DISCIPLINES
№ Code of
Discipline
Name of the discipline
Number
of credits
Prerequisite
Course 3 Semester 5 Number of Credits 10
1 EC DBP
3301
Devices of biotechnological
productions
5 Fundamentals of
biotechnology EC BPD
3301
Biotechnological processes and
devices
EC BE 3301 Biotechnology equipment
2 EC BioI
3301
Bioinformatics 5 Mathematics
EC MBP
3302
Modeling of biological
processes
ICT
EC SFBP
3302
Soft ware for biological
processes
Course 3 Semester 6 Number of Credits 9
3 EC FGE
3303
Fundamentals of gene
engineering
3 Molecular biology
with the basics of
genetics
EC CE 3303 Cell Engineering Fundamentals of
biotechnology
EC GEMAP
3303
Genetic engineering methods
in agricultural production
Genetics
4 EC
MSPRMF
3304
Methods for the study of the
properties of raw materials and
food
3 Food biotechnology
EC MRMB
3304
Modern research methods in
biotechnology
Modern methods of
animal
biotechnology
EC MC 3304
Methods of cryopreservation Fundamentals of
biotechnology
5 EC FBs 3305
Food Biosecurity 3 Bioethics and
safety basics in
biotechnology
EC AB 3305 Agricultural Biotechnology Fundamentals of
biotechnology EC BAP
3305
Basics of agricultural
production
Course 4 Semester 7 Number of Credits 25
1 EC BBAS
4306
Biotechnology of biologically
active substances
5 Food biotechnology
EC FB 4306 Fundamentals of
Bionanotechnology
Fundamentals of
biotechnology
EC NT 4306 Nanotechnology
2 EC MAB
4307
Modern achievements of
biotechnology
5 Fundamentals of
Biotechnology.
EC TSBVF
4307
The study of the biological
value of food
Fundamentals of
biotechnological
production
EC FCS
4307
Fundamentals of cell selection Applied aspects of
biotechnology
3 EC EB 4308
Environmental Biotechnology 5 Biotechnology of
microorganisms
EC BME
4308
Biotechnological methods in
ecology
Industrial
Biotechnology
EC EPA
4308
Environmental problems of
agrobiotechnology
Fundamentals of
agricultural
biotechnology
4 EC MVB
4309
Medical and veterinary
biotechnology
5 Biotechnology of
microorganisms
EC SFFP
4309
Scientific foundations of food
production
Food biotechnology
EC PHST
4309
Post-harvest storage
technology
Methods of storage
of agricultural
products
5 EC BEA
4310
Basics of Entrepreneurial
Activity
5 Mathematics
EC BBPBP
4310
Basics of business planning
biotechnology production
EC EOFP
4310
Economics and organization of
food production
DESCRIPTION OF ELECTIVE DISCIPLINES
CYCLE OF BASIC DISCIPLINES
Code of discipline EC FB 3210
Name of the discipline Food Biotechnology (in English)
Amount of credits 5
Course, semester 3, 5
The name of the department Food biotechnology
Course Author Nabieva Zh.S
Prerequisites Fundamentals of Biotechnology (in a asecond language)
Post-requisites Modern achievements of biotechnology (in the second
language), Biotechnology of biologically active substances (in
English)
Purpose of studying the
discipline
The formation of students' theoretical knowledge in the field
of biotechnology for obtaining food products; familiarization
with the types of food production, food additives and
biologically active substances used in food technology; the
use of biotechnology methods in food production, as well as
familiarization with methods of quality control of raw
materials and products of animal and vegetable origin.
Short Course Description
The course examines problems and questions related with the
theoretical basis for obtaining food products, the main food
production, types of food additives, their classification,
coding, production methods, use in food production,
biologically active substances, their use in food production,
microorganisms used in the food industry, the production of
amino acids and their producers, enzymes, their structure, role
in biological processes, biotechnology of dairy products, food
safety control methods, the scheme for obtaining the target
product using biotechnological methods.
Expected results
Explains the latest advances in food biotechnology;
Describe the main biotechnological methods for obtaining
food products;
Use modern technological equipment;
Evaluate the quality and safety of raw materials, food and
dietary supplements;
Analyze experimental data;
Use the literature in the field of food production
biotechnology.
Code of discipline EC BMDP 3210
Name of the discipline Biotechnology of milk and dairy products
Amount of credits 5
Course, semester 3,5
The name of the department Food biotechnology
Course Author Nadirova S. A.
Prerequisites Biotechnology of microorganisms (in еnglish)
Post-requisitioning Biotechnology for the production of starter cultures (in
English)
Purpose of studying the
discipline
Formation of theoretical knowledge bases and familiarization
with the processes of milk and dairy products biotechnology
Short Course Description
the course examines problems and questions related with
technological features of the production of fermented milk
products, microorganisms used in the composition of starter
cultures for the production of fermented milk products,
characteristics of lactic acid bacteria,the main production
qualities of lactic acid bacteria, technological scheme of
fermented milk products, features of the technological process
for the production of yogurt, kefir, fermented baked milk,
koumiss, and other fermented milk products
Expected results
Determines the composition, properties, biological and
nutritional value of milk and dairy products;
Describes in detail the requirements for harvested milk as raw
material for the dairy industry and ways to improve it;
Versed in the range of products produced and the features of
their production.
Determines the main factors that affect the intensity of
technological processes, the yield of dairy products, and the
efficiency of their production;
Characterizes the factors that affect the quality of the finished
product.
Describes the latest technological processes and technologies
implemented in the dairy industry;
Code of discipline EC BMМP 3210
Name of the discipline Biotechnology of meat and meat products (in English)
Amount of credits 5
Course, semester 3, 5
The name of the department Food biotechnology
Course Author Abdigaliуeva T.B.
Prerequisites General technology of the industry (in the second language)
Post-requisitioning Industrial biotechnology
Purpose of studying the
discipline
Formation of students ' knowledge and skills for conducting
standard and certification studies of raw materials, finished
products and technological processes in production.
Short Course Description
the course examines problems and questions related with
biotechnology in the food industry, the main directions of
development of the meat industry, biotechnological processes
occurring in meat and meat products at different types of
storage, microflora of chilled meat, microflora of frozen meat,
changes in the microflora of meat during salting and drying,
types of meat spoilage, smoked and boiled-smoked sausages,
influence of residual microflora on the quality of sausage
products during storage, main methods for determining the
quality of meat products.
Expected results
Describes the tissue and chemical composition, food and
biological value of animal origin raw materials; the basics of
biological and microbiological processes in the processing of
animal origin food raw materials;
Uses modern methods of analysis in assessing the properties,
composition, food and biological value of food raw materials;
Applies biotechnological techniques in the organization of
modern production, the formation of the range, ensuring the
biological usefulness and environmental purity of the product.
Code of discipline EC AB 3211
Name of the discipline Animal biotechnology (in the second language
Amount of credits 5
Course, semester 3,5
The name of the department Food biotechnology
Course Author Katasheve A.SH
Prerequisites Basics of biotechnology
Post-requisites Medical and veterinary biotechnology
Purpose of studying the
discipline
Formation of theoretical knowledge in the field of animal
biotechnology and introduction to modern methods
Short Course Description
- research of biotechnological methods of breeding farm
animals.
- study of methods of cellular biotechnology in animal
husbandry (cloning of animals; obtaining chimeras) is
mandatory.
-study of the basics of genetic engineering, methods of
obtaining organisms with new properties, the use of DNA
technologies.
Expected results
Explains the laws used as a theoretical basis for Animal
Biotechnology.
It describes in detail the features of methods and methods of
maintenance, feeding and breeding of various animals.
Describes the essence of genetic and cellular engineering
methods used in animal husbandry .
Draws up a scheme for transplanting embryos, cloning,
performing manipulations for obtaining transgenic and
Chimera animals
Code of discipline EC MMAB 3211
Name of the discipline Modern methods of animal biotechnology (in the second
language)
Amount of credits 5
Course, semester 3, 5
The name of the department Food biotechnology
Course Author Katasheva A.Sh.
Prerequisites Fundamentals of Biotechnology
Post-requisitioning Modern research methods in biotechnology (in the second
language)
Purpose of studying the Formation of theoretical knowledge in the field of modern
discipline methods of animal biotechnology and introduction to modern
methods
Short Course Description
- research of biotechnological methods of breeding farm
animals.
- study of methods of cellular biotechnology in animal
husbandry (cloning of animals; obtaining chimeras) is
mandatory.
-study of the basics of genetic engineering, methods of
obtaining organisms with new properties, the use of DNA
technologies.
Expected results
Explains the laws used as a theoretical basis for Animal
Biotechnology.
It describes in detail the features of methods and methods of
maintenance, feeding and breeding of various animals.
Describes the essence of genetic and cellular engineering
methods used in animal husbandry .
Draws up a scheme for transplanting embryos, cloning,
performing manipulations for obtaining transgenic and Chimera
animals
Code of discipline EC BFA 3211
Name of the discipline Biotechnology of fish aquаculture (in second language)
Amount of credits 5
Course, semester 3, 5
The name of the department Food Biotechnology
Course Author Shayakhmetova I. I.Sh.
Prerequisites Fundamentals of biotechnology
Post-requisitioning Industrial biotechnology
Purpose of studying the
discipline
The formation of knowledge about the current state of plant
physiology, which is the theoretical basis for increasing plant
productivity, improving the quality of agricultural products, as
well as plant biotechnology. Creating knowledge about
biotechnological methods, obtaining new plant varieties
resistant to environmental factors and for the production of
valuable products.
Short Course Description
The course examines problems and questions related with
contemporary biotechnology of aquaculture species, use of
modern methods to improve fish productivity, an applied
aspect of using modern methods of biotechnology, prospects
for the fundamental study of the genetics of sex, polyploidy,
hybridization, and biology of the development of coastal forms,
receiving transgenic fish with increased growth rate and
browning, methods of transplantation of sperm and
spermatogonia to obtain surrogate fishs.
Expected results
Describes of fish biology, anatomy and physiology;
Characterize the stages of the natural life cycle of fish,
reproduction, fish feeding and growth peculiarities;
Applies the device for fish production;
Draws up control schemes of the technological process in
aquaculture, automation and mechanization of technological
processes.
Code of discipline EC BPРP 3212
Name of the discipline Biotechnology for the production of crop products (in the
second language)
Amount of credits 3
Course, semester 3, 5
The name of the department Food biotechnology
Course Author Mamataeva A.T
Prerequisites Fundamentals of Biotechnology
Post-requisites Biotechnology of biologically active substances (in English)
Purpose of studying the
discipline
Formation of theoretical knowledge on the problem of
biotechnology related to the industrial production of
economically significant substances from plants, as well as
knowledge of the processes occurring during the processing of
plant materials
Short Course Description
Summary of the discipline-master the basic properties and
qualitative characteristics of crop production and food
products, regulatory documentation for quality; complexes for
post-harvest processing of products.
- Design and equipment of structures for storing crop products,
equipment and automation of Processing Industries.
- Knows the technology of post-harvesting processing and
storage of crop products, the technology of processing crop
products in production facilities.
- Drawing up a technological scheme for processing crop
products, evaluating the quality of processed products,
determining the quality of processed raw materials.
Expected results
- Describes crop production and quality characteristics of plant
products;
- Draws up technological schemes for processing crop
products;
- Evaluates the quality of processed products;
- Determines the quality of processed raw materials;
- Selects a set of measures for post-harvest processing of
products;
Names the required requirements for structures and their
equipment for storing crop products
Code of discipline EC Віос 3212
Name of the discipline Bioconversion
Amount of credits 3
Course, semester 3,5
The name of the department Food biotechnology
Course Author Asembaeva E.K.
Prerequisites Biotechnology of microorganisms (in English)
Post-requisitioning Biotechnological methods in ecology (in English)
Purpose of studying the
discipline
Formation of knowledge about the main types of
bioconversion in biotechnological industries
Short Course Description
The course examines such issues and problems as types of
conversion, bioconversion and direct bioconversion, the main
types of plant and agricultural products in bioconversion,
enzymes and enzyme preparations, the concept of industrial
waste, scientific and technical solutions for the disposal of
industrial waste..
Expected results
Defines the general principles and individual stages of
bioconversion of plant raw materials;
Names scientific approaches to managing the process of
production of food products from plant raw materials and
disposal of industrial waste
Selects the conditions for conducting technological
bioconversion processes;
Develops proposals for improving the efficiency of the
technological process of production, reducing the labor
intensity of production of products, and environmental safety
of production;
Code of discipline EC MSAP 3212
Name of the discipline Methods of storage of agricultural products
Amount of credits 3
Course, semester 3, 5
The name of the department Food biotechnology
Course Author Seydakhmetova Z.Zh.
Prerequisites Microbiological principles of Agricultural Biotechnology
Post-requisitioning Basics of agricultural production (in second language)
Purpose of studying the
discipline
Formation of students' skills in the use of modern technologies
of storage and processing of crop and livestock products.
Short Course Description
The course examines problems and questions related with the
goals and objectives of the discipline, history of science,
relationship with other sciences, rationing the quality of
agricultural products, methods for determining the quality of
products, learning the basics of standardization and
certification of crop production; the study of methods and
modes of storage of products of field, vegetable and fruit
crops; the study of technologies for processing of crop
production, basics of livestock processing, storage of meat and
meat products, learning the basics of standardization and
certification of livestock products.
Expected results
Determines the general structure of the industries of
procurement, storage and processing of agricultural raw
materials; the main types of agricultural raw materials of plant
and animal origin;
Follows the basic requirements and storage conditions of
certain types of agricultural products, methods of dealing with
product losses, methods for determining product quality;
Selects methods to combat the loss of products.
Determines the qualitative characteristics of raw materials of
plant and animal origin and finished products;
Uses methods of control the quality of products stored; Select
the most appropriate ways of processing products.
Code of discipline EC PBWBPh 3213
Name of the discipline Plant biotechnology with basic physiology (in English)
Amount of credits 5
Course, semester 3, 5
The name of the department Food biotechnology
Course Author Shayakhmetova I.Sh.
Prerequisites “Biochemistry, Industrial biotechnology (in the second
language),Basics of Biotechnology”.
Post-requisites .“Biotechnology for the production of plant products”,
“Modern achievements of biotechnology (in the second
language)”.
Purpose of studying the
discipline
Formation of knowledge about the theoretical foundations of
modern methods of plant physiology and biotechnology.
Development of practical skills in the use of biotechnological
methods of plant research.
Short Course Description
The course consider the Basics of plant physiology.
Significance of photosynthesis, respiration, mineral nutrition,
growth and development, phytohormones and regulation of
growth and development of plants. Secondary metabolites as
biologically active products. Course consider the methods and
technologies for creating new forms, lines and hybrids of plants
resistant to abiotic and biotic environmental factors; obtaining
a healthy seed and planting material and methods for their
assessment; conservation of plant biodiversity; culturing cells
in order to obtain substances of secondary metabolism. The
latest knowledge in the field of modern plant physiology and
biotechnology. The role of biotechnology in agriculture.
Modern successes of genetic engineering in producing
transgenic plants. General principles of designing new
organisms for biotechnology. Value and place of tissue culture
in plant biotechnology: cellular and genetic engineering of
plants; Molecular bases and technology of cultivation of
isolated cells and plant tissues; Features of plant regeneration;
Modern vector systems for cloning, expression and,
transformation of plants and the production of transgenic
plants. Biotechnology of new materials: biosynthesis,
properties, applications. Basic molecular methods of control
and analysis.
Expected results
Explains the basic concepts, patterns, processes and methods in
the field of plant physiology and plant biotechnology;
Employ methods of organizing biotechnological production
using plant cell cultures, basic equipment and the principles of
its operation;
Applies the main methods of planting material healing from
viruses. The modern methods of research on plant
biotechnology, methods of organizing biotechnological
productionfor practical breeding and industrial purposes.
Code of discipline EC BPPh 3213
Name of the discipline Basics of plant physiology (in English)
Amount of credits 5
Course, semester 3,5
The name of the department Food biotechnology
Course Author Shayakhmetova I.
Prerequisites Fundamentals of biotechnology
Post-requisites Cell Engineering (in English)
Purpose of studying the
discipline
The formation of basic knowledge about the laws of plant life,
biochemical, molecular and genetic foundations of the
interdependence of complex functions and the mechanisms of
their regulation in the system of the whole organism,
professional primary skills of laboratory analysis and
experiment in the study of plant organisms.
Short Course Description
Plant physiology - a science that studies the vital activity of
plant cells, adaptation to environmental conditions,
photosynthesis, respiration, physiological foundations and
mechanisms of growth and development, mineral nutrition of
plants, promotion of nutrients in plant cells, physiological
foundations of plant resistance, the relationship and
dependence of processes in the plant organism, interaction with
the environment.
Expected results
Explains the features of the structural and functional
organization of the plant organism;
Describes the specifics of the physiological processes
associated with the peculiarities of the existence of plants;
Characterizes the physiological role of plants in the biosphere;
Uses modern methods of studying the processes occurring in
the plant body.
Code of discipline EC PBCh 3213
Name of the discipline Plant Biochemistry
Amount of credits 5
Course, semester 3,5
The name of the department Food biotechnology
Course Author Amirova A.K.
Prerequisites Biochemistry
Post-requisitioning Genetic engineering methods in agricultural production (in
English)
Purpose of studying the
discipline
The formation of a scientific worldview about the role of plant
biochemistry in biology, theoretical knowledge of the most
important biochemical processes in plants.
Short Course Description Plant biochemistry studies the chemical composition of plant
organisms and the chemical processes in plants. The course
"Plant Biochemistry" includes the following sections:
Introduction to plant biochemistry. The structure and functions
of biomolecules of plant cells. The structure of the plant cell.
Photosynthesis. Calvin cycle. Respiration. Glycolysis. The
tricarboxylic acid cycle. Water transport throughout the plant.
Mineral nutrition of plants. Plant growth and development.
Expected results Demonstrates theoretical knowledge of the basic biochemical
processes in plants.
Describes the most important biomolecules of plant cells and
their importance in plant life.
Explains theory of photosynthesis, respiration, glycolysis and
other processes occurs in plants.
Code of discipline EC FSМ 3214
Name of the discipline Food and Sanitary Microbiology
Amount of credits 5
Course, semester 3,6
The name of the department Food biotechnology
Course Author Alibaeva B.N
Prerequisites Microbiology and Virology
Post-requisitioning Medical and vet biotechnology (in the second language)
Purpose of studying the
discipline
Formation basic theoretical knowledge and practical skills in
the field of food and sanitary microbiology.
Short Course Description
The course examines problems and questions related with
problems of sanitary microbiology, the issues of environmental
protection, teaching about sanitary-indicative microorganisms,
pathogenic microorganisms in the external environment,
principles of valuation and evaluation of sanitary-hygienic and
epidemiological condition of the objects in the environment,
for bacterial indicators, determination of the total microbial
number, coli titer, coli index, perfringens titer, and the
concentration of thermophilic bacteria, microbiological
characteristics of foods of animal and vegetable origin, sanitary
and hygienic requirements for personnel, equipment,
enterprises, storage and transportation conditions
Expected results
Highlights the basic concepts and principles of food and
sanitary Microbiology.
Distinguishes the characteristics of sanitary-indicative,
pathogenic microorganisms.
Applies methods for the preparation of specific culture media
Assesses the quantitative and qualitative composition of
microorganisms in environmental objects and food products.
Defines safety standards in the field of sanitary and food
Microbiology
Code of discipline EC SM 3214
Name of the discipline Sanitary Microbiology (in english)
Amount of credits
Course, semester 5
The name of the department 3, 6
Course Author Amirova A. K.
Prerequisites Food microbiology
Post-requisitioning Toxicology
Purpose of studying the
discipline
Formation of students' knowledge and skills in the field of
sanitary microbiology.
Short Course Description The course examines problems and questions related with
sanitary microbiology as a science, the tasks of sanitary
microbiology, environmental issues, the doctrine of sanitary-
indicative microorganisms, pathogenic microorganisms in the
environment, principles of rationing and assessment of the
sanitary-hygienic and epidemiological state of environmental
objects by bacterial indicators, determination of total microbial
number, coli-titer, coli-index, perfringens-titer, concentration of
thermophile bacteria, microbiological characteristics of
products of animal and vegetable origin, sanitary and hygienic
requirements for personnel, equipment, enterprises, storage
conditions, transportation.
Expected results Names groups of sanitary-indicative microorganisms,
pathogenic microorganisms that are in the external
environment;
Characterizes pathogens of zooanthroponoses transmitted to
humans through animal products; pathogens of food poisoning
(intoxication and toxicoinfection); microorganisms that cause
damage to products.
Identifies types of microorganisms
Uses methods of control of microbiological safety of raw
materials, products and environmental objects.
Code of discipline EC VMI 3214
Name of the discipline Veterinary microbiology and immunology
Amount of credits 5
Course, semester 3,6
The name of the department Food biotechnology
Course Author Amirova A.K.
Prerequisites Microbiological principles of аgricultural biotechnology
Post-requisitioning Biotechnology in the production of medicines (in the second
language)
Purpose of studying the
discipline
The formation of a scientific knowledge about the role of
veterinary microbiology and immunology in biology, and
development of theoretical basis of the diagnosis of infectious
diseases, the principles of immunological researches.
Short Course Description The course examines problems and questions related with
goals and objectives of veterinary microbiology, systematics
and morphology of microorganisms, the role of microorganisms
in nature, infections, infectious diseases, pathogenicity and
virulence, immunology as a science, the concept of resistance,
vaccines, biological drugs, biotechnological basis for the
production of vaccines and therapeutic sera.
Expected results Describes the characteristics of pathogenic microbes, infectious
diseases of animals and birds (zoonoses), as well as diseases
common to humans and animals (zooanthroponoses);
Explains the theoretical basis of the life of microorganisms,
Characterizes the properties of pathogenic microbes,
Uses the principles and methods of diagnosis and prevention of
infectious diseases.
Code of discipline EC BOEP 3215
Name of the discipline Biotechnology of obtaining enzyme preparations
Amount of credits 5
Course, semester 3, 6
The name of the department Food biotechnology
Course Author Bozhbanov A.ZH
Prerequisites Biochemistry
Post-requisites Biotechnology of biologically active substances (in English)
Purpose of studying the
discipline
The formation of knowledge about the main technological
stages of the production of enzyme preparations.
Short Course Description
The course examines problems and questions related with
properties of enzymes as biological catalysts, classification of
enzymes, enzymatic preparations of plant, animal and
microbial origin, immobilized enzymes, superficial and in-
depth enzyme production method, methods for purification
and separation of enzymes, technological scheme of obtaining
purified enzyme preparations.
Expected results
Uses the classification of enzymes,
Describes surface and deep method of enzyme production,
Makes general characteristics of immobilized enzymes,
methods of enzyme immobilization.
Draws up a technological scheme for obtaining purified
enzyme preparations.
Determines the activity of enzyme preparations.
Uses methods for separating and purifying enzymes in
solution.
Code of discipline EC EE 3215
Name of the discipline Engineering Enzymology
Amount of credits 5
Course, semester 3.6
The name of the department Food biotechnology
Course Author Ibraimova D.M
Prerequisites Biochemistry
Post-requisitioning Fundamentals of Biotechnology (in the second language)
Purpose of studying the
discipline
Formation of a comprehensive view of engineering
enzymology as an applied science that studies the industrial
application of enzymes.
Short Course Description
The course examines problems and questions related with the
principles and features of creation of biocatalysts,
immobilized enzymes methods for immobilizing enzymes,
distinctive features and features of biocatalytic processes,
optimization of biocatalytic processes, biocatalytic reactions
in biotechnology , use of mathematical modeling methods in
engineering enzymology, prospects for practical use of
engineering enzymology achievements.
Expected results
Explains the features of the structural and functional
organization of immobilized enzymes;
Describes methods of immobilization and separation of
immobilized enzymes in practice;
Analyzes modern achievements of engineering Enzymology
in modeling new enzyme preparations;
Describes the specifics of immobilized enzymes.
Code of discipline EC AAE 4307 3215
Name of the discipline Applied Aspects of Enzymology
Amount of credits 5
Course, semester 3.6
The name of the department Food biotechnology
Course Author G. Sarsekeeva
Prerequisites Biochemistry
Post-requisitioning Nanotechnology (in the second language)
Purpose of studying the
discipline
The formation of knowledge about the basic principles of
enzymology; the mastering of students' understanding of the
characteristics of biotechnological processes involving
enzymes.
Short Course Description
The content of the discipline covers a range of issues related
with the basic principles and characteristics of
biotechnological processes involving enzymes; using
biocatalysts with desired properties in the food industry,
medicine, as well as prospects for the practical use of
engineering enzymology achievements
Expected results
Explains the structural and thermodynamic foundations of the
functioning of enzymes in extreme conditions,
Gives an examples of applying of biocatalysis in science,
medicine, technology and industry.
Analyzes the modern achievements of engineering
enzymology.
Creates technological schemes of biocatalysis and new
enzyme preparations.
Code of discipline EC BPS 3216
Name of the discipline Biotechnology of protein substances
Amount of credits 5
Course, semester 3, 6
The name of the department Food biotechnology
Course Author Asenov A.R.
Prerequisites Food biotechnology (in English)
Post-requisitioning Biotechnology of biologically active substances (in English)
Purpose of studying the
discipline
The formation of knowledge about the properties of proteins,
biotechnological methods for producing protein substances
from raw materials of plant, animal and microbial origin..
Short Course Description
The course examines problems and questions related with the
relationship of the exchange of proteins, nucleic acids,
carbohydrates and lipids, levels of metabolic regulation, the
role of proteins in the construction and functioning of living
systems, the concept of a proteome, methods for the isolation
and purification of proteins, isolation of proteins from
biological material, chemical synthesis of proteins,
opportunities and prospects of protein engineering, amino acid
composition of proteins.
Expected results
Characterizes the structure of different types of proteins
Names sources of protein and protein production
Uses biotechnological methods for protein isolation and
purification; Interprets the results of experimental work on
protein biotechnologies Uses methods for evaluating the
quality of protein preparations
Creates a scheme for obtaining protein substances on a
production scale
Code of discipline EC BP 3216
Name of the discipline Basics of proteomics
Number ofcredits 5
Course, semester 3,6
The name of the department Food biotechnology
Course Author Ibraimova D.M
Prerequisites Biochemistry
Postrequisites Fundamentals of Bionanotechnology (in the second language)
Purpose of studying the
discipline
Formation of theoretical knowledge about the structural and
functional foundations of proteomics and methods for obtaining
protein substances.
Short Course Description The course examines problems and questions related with
structural and functional foundations of proteomics, principles
and directions of proteomics, proteomic mapping, proteomics
in biology, proteomics in medicine, proteomics methods,
metabolomics, development of bioinformatics technologies for
processing data from proteomic experiments, modeling of
physical and chemical properties and functions of proteins
nucleotide sequences.
Expected results Explains the principles and directions of modern proteomics
Characterizes biotechnological methods of protein isolation and
purification;
Describes the principles of protein creation.
Selects a method for creating new protein molecules; searches
for literature on the construction of protein substances.
Code of discipline EC PМS 3216
Name of the discipline Products of microbial synthesis
Number ofcredits 5
Course, semester 3, 6
The name of the department Food biotechnology
Course Author Saltybayev A.D.
Prerequisites Microbiological principles of agricultural biotechnology
Postrequisites Biopreparations for agroproduction
Purpose of studying the
discipline
Formation of modern ideas in the field of biotechnology of
products obtained with the participation of microorganisms.
Short Course Description
The course examines problems and questions related with
obtaining main products of microbial synthesis, biotechnology
of protein-carbohydrate preparations, technology for obtaining
amino acids, obtaining lipids, feed and food protein,
preparation of microbial preparations for agriculture
(phytohormones, biological preparations for crop production,
animal husbandry), for medicine (antibiotics, hormones,