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IBT-822 Bioprocess Engineering
Campus
ASAB
Programs
PG
Session
Fall Semester 2016
Course Title
Bioprocess Engineering
Course Code
IBT-822
Credit Hours
3-0
Pre-Requisutes
Course Objectives
This course discusses the use of microorganisms in fermentation technology and biotechnology which cover principles and history of fermentation, microbial metabolisms and regulation, strain improvement, microbial isolation and screening, culture preservation, fermentation techniques and conditions and their application in the production of enzymes, amino acids, alcohol, acetic acid, lactic acid, biomass and mixed fermentation commonly implemented in food industries. This course is designed to enable students develop a food fermentation process using microorganisms and local based substrate.
Detail Content
An introduction to fermentation processes
Microbial growth kinetics
Batch cultures
Fed batch cultures
Continuous cultures
The isolation, preservation and improvement of industrially important microorganisms
Improvement methodologies for industrial microorganisms
Media for industrial fermentations
Sterilization
The development of inoculation for industrial fermentations
Design of a fermentor
Instrumentation and control
Aeration and agitation
The recovery and purification of fermentation products
Effluent treatment
Fermentation economics
Discussion/Presentations/Seminars
Text/Ref Books
Principles of Fermentation Technology by P F Stanbury, A Whitaker and S J Hall. Elsevier Science Ltd. 2nd Edition. Reprint 2003.
Fermentation Microbiology and Biotechnology by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain and A.R. Allman (Editors). Taylor and Fransis Ltd. 1999.
Fermentation Technology by M L Srivastava. Alpha Sciences.
Practical Fermentation Technology by Brian McNeil and Linda Harvey.John Wiley & Sons Ltd.West Sussex, England. 2008
Time Schedule
Fall Semester 2014
Faculty/Resource Person
Dr. SaadiaAndleeb
PhD (QAU Islamabad)
Discipline: Microbiology