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BIOPROCESS ENGINEERING AND TECHNOLOGY
The objectives of this laboratory course are to provide hands-on training to students in upstream and downstream unit operations.
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.
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.
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.
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
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.
• 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
• 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.
