| |
| Previous course: C3001 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3001 |
| Prerequisite: C3201/24001.C3600/3601/36100 |
| Desirable: C2401 |
| Recommended semester:
6th semester |
| Scope and form: 2 lecture modules including problem solving per week. |
| Examination:
Report and written exam (13-scale)
(13 point scale
) |
| Contact person: |
Jens Nielsen, IBT, Building 223, Tel. +45 4525 2696 |
|
| Aim: To give the students a general knowledge of the methods and principles that are important for fermentation processes and thereby enable them to use this knowledge in connection with design of industrial fermentation processes. |
| Contents: Technologically important microorganims. Screening. Mutagenisis. Storage of pure cultures. Technologically exploited microbial pathways. Substrates. Primary metabolites (alcohols, acids etc.). Secondary metabolites (antibiotics, hormones, enzymes etc.). Typical microbial reactions (oxidation, reduction, hydrolysis etc.). Fermentation physiology in relation to product fermentation. Fermentors. Instrumentation and fermentation plants. Industrial fermentation processes and technologies. Submerged cultures. Fermentation with recombinant organisms. Propagation and inoculation. Fermentation principles in food production. Kinetics of fermentation processes: Batch, continuous and fed-batch. Economic aspects in design of fermentation processes. |
