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History of Biotechnology and Fermentation
Biotechnology · Chapter 1 · 1. Introduction to Biotechnology
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- Definitions of biotechnology by OECD and EFB; the kitchen as the first biotechnology laboratory (curd making)
- Early discoveries (Hooke, Leeuwenhoek, Mendel) and the modern era (Fleming, Pasteur, Watson and Crick, Arber and Smith, Boyer and Cohen)
- Anaerobic respiration: homo-fermentation and hetero-fermentation; lactic acid fermentation in dairy and probiotics
- Alcoholic fermentation in bioethanol and beverages; fermentation in beer production
- Good Laboratory Practices and Good Manufacturing Practices: definitions, objectives, principles and examples