Single-Course English 5 ECTS

Fermentation technology

Overall Course Objectives

To provide the students a general knowledge and understanding about fundamental fermentation technology and biotechnological products generated by microorganisms. It is expected that the students exhibit knowledge of the basic quantitative elements, the scientific background and the general principles of biotechnological processes. This shall be further incorporated through the completion of exercises and discussion of relevant journal articles.
Once the objectives have been assimilated the students should be able to participate in process development and operation in the field of fermentation technology.

Learning Objectives

  • Relate the metabolism of various production organisms with the biotechnological products.
  • Design strategies for strain improvement encompassing both classical and state-of-the-art metabolic engineering approaches.
  • Select appropriate components for media design in a particular case study.
  • Calculate yield coefficients based on a quantitative knowledge of microbial physiology.
  • Describe a bioreactor and related equipment and explain the function of the different constitutive elements.
  • Evaluate the quantitative physiology of a cell factory based on analysis of fermentation data.
  • Deduce mass balances of the substrate, biomass and product formation in order to elucidate the fermentation process kinetics and evaluate the results.
  • Determine volumetric mass transfer rates and correlate these with the choice of fermentation parameters.
  • Design a fermentation process based both on technical process and microbiology knowledge.
  • Communicate experimental results, analysis and description of a detailed process.

Course Content

Stoichiometry of microbial fermentations and their metabolic requieremets. Industrially relevant microorganisms and their metabolism, including an introduction to mammalian cell cultures. Strain selection and improvement. Quantitative assessment of the fermentation processes based on fermentation kinetics. Formulation of technical substrates. Sterilization, reactor design, instrumentation and control. Significance of physical fermentation parameters, such as aeration and agitation. Exemplification of selected fermentation products.

Recommended prerequisites

27022/27026/27027/27028, Knowledge of cell structures, their biological functions, as well as biochemical and molecular biological processes.

Teaching Method

Lectures, group exercises


See course in the course database.





13 weeks




DTU Lyngby Campus

Course code 27034
Course type Bachelor
Semester start Week 5
Semester end Week 19
Days Wed 8-12

7.500,00 DKK