BIOT 231 - Industrial Processes and Fermentation

PREREQUISITES: BIOT 201 - Cell Culture and Cellular Processes
PROGRAM: Biotechnology
CREDIT HOURS MIN: 4
LECTURE HOURS MIN: 2
LAB HOURS MIN: 4
DATE OF LAST REVISION: Summer, 2011

Students will be introduced to fermentation processes used for commercial purposes and the operation of small- and large-scale fermentors. Methods used to harvest products from fermenters and the regulatory requirements associated with commercial fermentation will also be explored.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

To gain an appreciation of the complexity of biochemical, chemical and physical reactions that can take place in fermentation.
To learn and practice physicochemical factors that influence microbial growth.
To learn and apply strategies in strain selection, handling, and preservation.
To learn the strain improvement strategies for Industrial Microorganisms.
To learn and apply strategies of metabolic engineering and genetic improvement of microorganisms.
Learn and apply various techniques of microbial fermentation.
To learn about some regulatory issues for products developed by fermentation.
To be able to survey the scientific literature to find specific information.

COURSE CONTENT: Topical areas of study include -

Microbial metabolism
Industrial microbes
Strain selection
Microbial growth kinetics
Microbial enzymes: kinetics, applications, and production
Culture preservation
Fermentation media and preparation
Fermentation systems
Bioreactor designs
Operation of a bioreactor
Microbial biomass production
Microbial biodeterioration and control
Handling recombinant E coli strains
Animal cell culture
Product development, regulations and safety
Emerging applications

Course Addendum - Syllabus (Click to expand)

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BIOT 231 - Industrial Processes and Fermentation