Course English

Automation and control of yeast fermentation

Automation and Control of Yeast Fermentation

Want to gain an understanding of the theory and skills needed to make decisions related to on-line sensor selection in view of establishing closed-loop control on a model fermentation process (yeast)?

This course aims to provide participants with an understanding of the theory and skills needed to make decisions related to on-line sensor selection in view of establishing closed-loop control on a model fermentation process (yeast).

Participants will be introduced to the theory of process control, and will learn how to use model simulations to study the effect of applying control to a bioreactor. On-line sensor concepts will be introduced, and the participants will learn how to work with on-line data, first in terms of detecting outliers and replacing missing values, and then for classification.

For more details on scope, form and exam, please see course base

Course schedule

Day 1

  • Introduction of the model process (yeast, 2nd generation bioethanol process)
  • Introduction to Matlab / Python
  • Introduction of the mathematical model of the model process
  • Local sensitivity analysis – ranking of model parameters
  • Simulate modes of operation (hands on, exercise)
  • Use of the model as a data generator (hands on, exercise)

Day 2

  • Sensors – introduction (standard and advanced)
  • Simulation of sensor behaviour – sensor models
  • Introduction to process control

Day 3

  • Common data flow in a process, from sensors to information
  • Introduction to soft sensors
  • Implementation/simulation of control strategies (example system, hands on)

Day 4

  • Data handling – missing values
  • Evaluation of sensor selection and its impact
  • Data handling – missing values (hands on)

Day 5

  • Classification of batch / fed-batch data
  • Classification of batch / fed-batch data (hands on)
  • Introduction to the assignment
  • Questions / final evaluation

* The course schedule is subject to possible adjustments.

Learning outcomes

By the end of this course, you will be able to:

  • Understand the fundamentals of automation and control in yeast fermentation processes.
  • Implement advanced control strategies to optimize yeast fermentation for various applications.
  • Utilize real-time monitoring tools and software to enhance process efficiency and product quality.
  • Integrate automation systems into existing bioprocesses, improving overall operational performance.

Troubleshoot and solve common challenges encountered in automated fermentation systems.

The course will be a mix of lectures, exercises in the lecture room and a homework assignment.

Who should attend?

This course is ideal for professionals in the biotechnology and fermentation industries who are responsible for or involved in the yeast fermentation processes[JLH1] . It is particularly beneficial for:

  • Process Engineers and Technicians: Individuals tasked with optimizing and controlling yeast fermentation processes at industrial scales.
  • Biotechnologists and Fermentation Specialists: Those looking to enhance their understanding of process automation and control in yeast-based production systems.
  • R&D Scientists: Researchers interested in applying advanced automation techniques to improve experimental outcomes and scale-up processes.
  • Production Managers: Professionals responsible for overseeing fermentation operations who want to implement cutting-edge control strategies.

 [JLH1]Can someone who doesn’t work with yeast still benefit from this course?

Prerequisites 

Participants should have a basic understanding of bioprocessing and fermentation principles. Experience with yeast fermentation is beneficial but not required

Important information 

Here you will find important information for short course participants regarding cancellation policies, location and waitlist policies.

Fee, registration and location 

NB!

DTU PhD students must register for this course through the Study Planner

PhDs from other universities must register as a guest student through:
https:/​​​/​​​www.dtu.dk/​​​english/​​​education/​​​phd/​​​intro/​​​guest-phd/​​​guest_courses/​​​registration_form

To register, please reach out to Program Coordinator,  Khaled Chatila (khachat@dtu.dk). Send your name, university or company and department.

The application deadline is April 2024.

The course will take place in the pilot plant facilities at the Department of Chemical and Biochemical Engineering on DTU’s Lyngby campus.

The AIM-Bio project – funded by the Novo Nordisk Foundation

This course was developed in the framework of the AIM-Bio project (Accelerated Innovation in Manufacturing Biologics), in collaboration between DTU Bioengineering, DTU Chemical Engineering, and the Biomanufacturing Training and Education Center (BTEC) at North Carolina State University. The AIM-Bio project is funded by the Novo Nordisk Foundation.

Course instructor

Krist V. Gernaey

Professor

Krist V. Gernaey is a Professor in industrial fermentation technology (“The Novozymes professor”) at the Department of Chemical and Biochemical Engineering at DTU since January 2013. The focus of his work is the modeling, development and optimisation of industrial fermentation, biocatalysis, pharmaceutical and food production processes.

Central topics in his current work are the application and development of computer-aided tools for elucidation of (bio)process kinetics, uncertainty and sensitivity analysis methods, data-driven modelling and chemometrics (Process Analytical Technology – PAT), continuous production processes, process monitoring and control applied to bioprocesses, and investigation of mass transfer issues related to the characterisation and development of novel and existing processes and bioreactor types, ranging from microbioreactors to full-scale fermentors.

Registration

Duration

5 days, from 9:00-17:00
Place

DTU Lyngby Campus
Start 28 April 2025
Price

25.000,00 DKK

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Registration