About This Course

This course provides comprehensive insights into industrial fermentation, exploring from feedstocks to product recovery in a sustainable framework. Participants will learn how process inputs and outputs are interconnected through biological and physical mechanisms critical for designing, optimizing, and scaling processes.

What Students Will Learn

  • Core concepts of industrial fermentation and its significance.
  • Design and quantification of industrial-scale fermentation processes.
  • Identification and mitigation of scale-up issues from lab to production scale.
  • Application of knowledge to improve existing fermentation processes and design simulators.

Course Prerequisites

Students are expected to have:

  • A high school-level understanding of mathematics.
  • Basic knowledge of (bio)chemistry and biology at the first-year undergraduate level.

Course Coverage

  • Fundamentals of Industrial Fermentation
  • Process Design and Optimization
  • Scale-Up Strategies and Common Pitfalls
  • Case Study: Production of 1,3-Propane Diol (PDO) from Sugar
    • <(li>Guest Lectures from Industry and Academia

Who Should Enroll

This course is suited for biologists, biotechnologists, chemical and environmental engineers, and professionals from related fields interested in advanced industrial fermentation techniques.

Real-World Applications

Skills acquired from this course can be applied in designing efficient, sustainable industrial processes, enhancing productivity in the biotechnology and chemical industries, and addressing environmental challenges through innovative bio-solutions.

Syllabus

  • Introduction to Industrial Fermentation
  • Microbial Balances and Rate Functions
  • The Black Box Model and Process Reactions
  • Design Principles for Large-Scale Fermentation
  • Scaling Techniques: From Lab to Industry
  • Conclusion and Final Assessments