Course Details

Return to Classes
Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4BENG554MICROBIAL FERMENTATION PROCESS DEVELOPMENT3+0+037,514.05.2025

 
Course Details
Language of Instruction English
Level of Course Unit Master's Degree
Department / Program BIOENGINEERING
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Introducing the principles of microbial growth and growth kinetics.
Identifying the critical components of fermenters.
Explaining the critical attributes to consider during scale-up.
Define the procedures employed to harvest the fermenter.
Course Content This course covers principles of microbial growth and growth kinetics, various media components and their functionality, identify the critical components of fermenters: how they work and are used in fermentation process development. Fermentation technics used in biotech industry will be covered in addition to setup, preparation, sterilization and inoculation of a fermenter, how mixing studies are performed and why, the critical attributes to consider during scale-up, define the procedures employed to harvest the fermenter.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. ÖZKAN FİDAN
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Introduction to Fermentation Processes (LO1) Microbial Growth and growth kinetics, microbial media components and their functionality, kinetics of Fermentation (LO1,LO2) Design critical components of Fermenters, Automated Control of Bench-Scale Fermenters, Fermentation Technics and Scale up considerations (LO2,LO3) Fermenter Harvest, Centrifugation, and Cell Disruption (LO3)


Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
Veri yok

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Yazılı Sınav 1 20 20
Ev Ödevi 3 5 15
Sunum 1 25 25
Proje 1 30 30
Okuma 15 2 30
Araştırma 12 3 36
Yüz Yüze Ders 15 3 45
Final Sınavı 1 24 24
Total Work Load   Number of ECTS Credits 7,5 225

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Describe principles of microbial growth and growth kinetics and functionality of various media components and how these are used in fermentation development of microorganisms.
2 Identify critical components of fermenters and various fermentation technics used in fermentation development.
3 Define the critical attributes to consider during scale-up process and explain the procedures employed to harvest the fermenter.
4 Design a research proposal.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Fermentation Processes
2 Microbial Growth and growth kinetics
3 Microbial media components and their functionality
4 Kinetics of fermentation
5 Design of critical components of Fermenters
6 Automated Control of Bench-Scale Fermenters
7 Midterm
8 Active learning week
9 Fermentation Technics and Scale-up considerations
10 Fermenter Harvest
11 Centrifugation
12 Cell Disruption
13 Student Presentations
14 Final exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 4 3 5 3 4 4 3 4 2 4 1 4
C1 4 3 5 3 4 4 3 3 2 4 1 4
C2 4 3 5 3 4 4 3 3 2 4 1 4
C3 4 3 5 3 4 4 3 3 2 4 1 4
C4 4 4 5 4 4 5 4 5 3 4 1 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant

  
  https://sis.agu.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=77957&lang=en
Return to Classes