BIOPROCESS ENGINEERING AND TECHNOLOGY

Paper Code: 
MBL 321
Credits: 
3
Contact Hours: 
45
Objective: 

Course Outcomes (COs):

 

Course Outcomes

Learning and teaching strategies

Assessment Strategies

  
 

On completion of this course, the learner will

CO 96:  Appreciate relevance of microorganisms from industrial context;

CO 97: Carry out stoichiometric calculations and specify models of their growth;

CO 98: Give an account of design and operations of various fermenters;

CO 99: Present unit operations together with the fundamental principles for basic methods in production technique for bio-based products;

CO 100: Calculate yield and production rates in a biological production process, and also interpret data;

CO 101: Calculate the need for oxygen and oxygen transfer

CO 102: Critically analyze any bioprocess from market point of view;

CO 103: Critically analyze any bioprocess from market point of view and formulate recovery operations

CO 104: Apply important microbial/enzymatic industrial processes in the food industry.

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation

  

 

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: chemo stat with recycle, multistage chemo stat 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 micro-organisms 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 glucoses 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 micro- bial 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: 

SUGGESTED READINGS:

  • 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.

 

      e RESOURCES:

      

      JOURNALS:

 

Academic Year: 
2023-2024
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