Bioprocess Engineering and Technology

Paper Code: 
24BTE321
Credits: 
03
Contact Hours: 
45
Objective: 

The objective of this course is to compile the students with relevance and application of industrially important concepts in bioprocess engineering. The students can compare and categorize the designing of bioreactors, downstream processing and applications of enzyme and microbial technology in food processing, biofuels and bio-refinery.

 

Course Outcomes: 

Course

 

Course Outcomes

Learning and teaching strategies

Assessment Strategies

Course code

Course title

 

 

 

 

 

 

 

 

24BTE321

 

 

 

 

 

 

 

 

Bioprocess Engineering and Technology (Theory)

CO125:  explain the relevance and maintenance of industrially important microorganisms along with growth parameters and desirable characteristics.

CO126: Evaluate and analyze designing of bioreactor and fermentation optimization process

CO127: Perceive economy and feasibility of fermentation and downstream processes.

CO128: Justify applications of enzymes in food processing.

CO129: mark the importance of microbial technology in food production, biofuel and refinery.

CO130: Contribute effectively in course-specific interaction.

 

Approach in teaching:

Interactive Lectures, Informative video

 

Learning activities for the students: Discussion, Tutorials, Assignments, Reading journals

 

Class test, Semester end examinations,

Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

 

8.00
Unit I: 
Basic principles of biochemical engineering

Isolation, screening and maintenance of industrially important microbes; microbial growth and death kinetics (an example from each group, particularly with reference to industrially useful microorganisms); strain improvement for increased yield and other desirable characteristics. Elemental balance equations; metabolic coupling – ATP and NAD+; yield coefficients; unstructured models of microbial growth; structured models of microbial growth.

 

 

9.00
Unit II: 
Bioreactor design and analysis

Batch and continuous fermenters; modifying batch and continuous reactors: chemostat with recycle, multistage chemostat systems, fed-batch operations; fermentation economics; upstream processing: media formulation and optimization; sterilization; aeration, agitation and heat transfer in bioprocess; scale up and scale down; measurement and control of bioprocess parameters.

 

12.00
Unit III: 
Fermentation Economics and downstream processing

Isolation of microorganisms of potential industrial interest; strain improvement; market analysis; equipment and plant costs; media; sterilization, heating and cooling; aeration and agitation; bath-process cycle times and continuous cultures; recovery costs; water usage and recycling; effluent treatment and disposal. Separation of insoluble products - filtration, centrifugation, sedimentation, flocculation; Cell disruption; separation of soluble products: liquid-liquid extraction, precipitation, chromatographic techniques, reverse osmosis, ultra and micro filtration, electrophoresis; final purification: drying; crystallization; storage and packaging.

 

8.00
Unit IV: 
Applications of enzyme technology in food processing

Mechanism of enzyme function and reactions in process techniques; enzymatic bioconversions e.g. starch and sugar conversion processes; high-fructose corn syrup; interesterified fat; hydrolyzed protein etc. and their downstream processing; baking by amylases, deoxygenation and desugaring by glucose oxidase, beer mashing and chill proofing; cheese making by proteases and various other enzyme catalytic actions in food processing

 

 

8.00
Unit V: 
Applications of microbial technology in food process operations and production, biofuels and biorefinery

Fermented foods and beverages; food ingredients and additives prepared by fermentation and their purification; fermentation as a method of preparing and preserving foods; microbes and their use in pickling, producing colours and flavours, alcoholic beverages and other products; process wastes-whey, molasses, starch substrates and other food wastes for bioconversion to useful products; bacteriocins from lactic acid bacteria – production and applications in food preservation; biofuels and biorefinery

 

ESSENTIAL READINGS: 
  • Stanbury, P. F., & Whitaker, A. (2010). Principles of Fermentation Technology. Oxford: Pergamon Press.
  • El-Mansi, M., & Bryce, C. F. (2007). Fermentation Microbiology and Biotechnology. Boca Raton: CRC/Taylor & Francis.
  • Michael L. Shuler, Fikret Kargi, Bioprocess Engineering – Basic Concepts, 2nd Ed., Pearson Education India, 2015

 

REFERENCES: 
  • Roger G. Harrison, Paul W. Todd, Scott R. Rudge, Demetri P. Petrides, Bioseparations Science and Engineering, 2nd Ed., Oxford University Press, 2003.
  • Pauline M. Doran, Bioprocess Engineering Principles, 2nd Ed., Academic Press, 2012
  • James Bailey, David Ollis, Biochemical Engineering Fundamentals, 2nd Ed., McGraw Hill Education, 2017
  • El-Mansi, M., & Bryce, C. F. (2007). Fermentation Microbiology and Biotechnology. Boca Raton: CRC/Taylor & Francis.

 

Academic Year: 
2024-2025
  • Printer-friendly version
  • PDF version