CH3013 Fermentation and Bioprocessing Syllabus:
CH3013 Fermentation and Bioprocessing Syllabus – Anna University Regulation 2021
COURSE OBJECTIVES:
To understand fermentation and its kinetics
To understand structural, functional properties of microbes
To design fermenter with auxiliaries
UNIT I FERMENTATION PROCESSES
Importance of fermentation, Fermentation and redox potential, solid-liquid fermentation, solid state fermentation, Kinetics of fermentations, Biosensors for fermentations, Production processes in fermentation.
UNIT II MICROBIAL GROWTH KINETICS
Diversity of patterns of microbial growth in situ and ex situ, Microbial growth under homogeneous conditions, Heterogeneous microbial growth, Growth kinetics, Derivation of mathematical models, and identification
UNIT III DESIGN OF FERMENTERS
fermentation processes, Fermentation processes and microorganisms, Kinetics and stoichiometry, Mass balances and design for batch, continuous and fed-batch reactors, Comparison of batch, continuous and fed-batch reactors, Heat generation and heat balances, examples of industrial fermentation processes
UNIT IV INSTRUMENTATION AND CONTROL
Common Instruments for Process Automation – Temperature, Gas Flowrate, Liquid Flowrate, OffGas Analysis, pH, Dissolved Oxygen, Pressure, Foam Level, Stirring , Redox Potential, Advanced Instrumentation for Bioprocess Control and Automation – Flow Injection Analysis, Sequential Injection Analysis Fluorescence, Mass Spectrometry, Near Infrared Spectroscopy, Soft sensors, Biomass, Bioreactor automation
UNIT V FERMENTATION AND COMMODITY PRODUCTS
Engineering of Secretory Pathways, production of heterologous proteins, fungal, yeast fermentation of industrial products.
TOTAL : 45PERIODS
OUTCOMES:
On completion of the course, the students will be able to
CO1- understand the structural, functional properties of microbes
CO2- learn the growth kinetics of microorganisms
CO3- understand the basic concepts in designing of fermenters
CO4- gather knowledge on the operation of control systems in fermentation and bioprocess industry
CO5- acquire knowledge on the commodity, fermentation production and their production pathways
TEXTBOOKS:
1. Essentials in Fermentation Technology, Aydin Berenjian, Springer ,2019.
2. Principles of Fermentation Technology (Second Edition), Peter F. Stanbury, Allan Whitaker and Stephen J. Hall, Pergamon, 1995
REFERENCES:
1. Fermentation and Biochemical Engineering Handbook; Editors-in-Chief: Henry C. Vogel and Celeste M. Todaro, Third Edition, Elsevier, 2014.
2. Fermentation Biotechnology: Principles, Processes, and Products (Prentice Hall advanced references series), Owen P. Ward, Prentice Hall, 1989