Fermentation technology

• 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.

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.

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

Lectures, group exercises