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BIOPROCESS ENGINEERING AND TECHNOLOGY
Course Objectives: This course will enable the students to build upon postgraduate level knowledge of technology involved in bioprocess engineering. The course shall impart the students with hands-on training in basic Microbiology and fermentation experimental set up and data analysis along with understanding of unit operations.
Course Outcomes (COs):
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Course |
Course Outcomes |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course Title |
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24MBL328 |
Bioprocess Engineering and Technology (Practical) |
CO148: Take part in isolation of microorganism from soil, scaling up of cultures and list the related instrumentation CO149: Mark the experimental set up of bioreactor and assess the parameters for growth kinetics, substrate & product inhibitors and residual substrates CO150: Analyze types of fermentation cultures along with unit operations and metabolic flux analysis and analytical techniques CO151: Identify and illustrate the various elements of Bioinformatics. CO152: Discuss and defend the concepts of Bioinformatics and illustrate the exercises performed with appropriate methods and outcomes and maintain proper documentation of the same. CO153: Contribute effectively in course-specific interaction |
Approach in teaching: Interactive Lectures, Demonstrations
Learning activities for the students: Hands-on practical, Discussion, Reading of journals and protocols
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Class test, Semester end examinations Hands-on practical assessment, file making, viva voce |
Experiments based on:
Bioprocess Engineering and Fermentation Technology
1. Basic techniques
a) Scale up from frozen vial to agar plate to shake flask culture.
b) Instrumentation: Microplate reader, spectrophotometer, microscopy.
c) Isolation of microorganisms from soil samples.
2. Experimental set-up
a) Assembly of bioreactor and sterilization.
b) Growth kinetics.
c) Substrate and product inhibitions.
d) Measurement of residual substrates.
3. Data Analysis
a) Introduction to Metabolic Flux Analysis (MFA).
4. Fermentation
a) Batch.
b) Fed-batch.
c) Continuous.
5. Unit operations
a) Microfiltrations: Separation of cells from broth.
b) Bioseparations: Various chromatographic techniques and extractions.
6. Bioanalytics
a) Analytical techniques like HPLC, FPLC, GC, GC-MS etc. for measurement of amounts of products/substrates
7. Microbial production of antibiotics
8. Isolation of industrially important microorganisms
9. Production of alcohol
Food and Dairy Microbiology
10. Isolation and identification of common microorganisms spoiling food (Fungi & bacteria).
11. Preparation of fermented foods (Sauerkraut).
12. Enumeration of bacteria in milk samples
13. Testing of quality of milk by MBRT test
14. Determination of TDP of microorganisms
Microbial Ecology
15. Test the production of enzymes: Amylase, protease, lipase, gelatinase and cellulase by microorganisms.
16. Isolation of rhizospheric microflora and determination of R: S ratio of soil.
17. Study of ammonification by bacteria
18. Study of microbial antagonism and bacterial synergism
19. Standard analysis of water: Determination of MPN and detection of coliforms.
Any other practical based on theory syllabus.
