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Develop an basic microbiology, cell structure and nutritional requirements. Products from microbes and bioprocesses, enzyme kinetics, cell growth kinetics and product formation. Product separation methods.
This subject introduces students to the area of bioprocessing, an area growing in importance in the process industries.
Enzymic process. Michaelis-Menten approach. Kinetics of enzyme inhibition. Immobilised enzymes. Batch microbial growth and product formation. Continuous culture. Microbial growth kinetics. Application of Monod model to batch and chemostat culture. Kinetics of product formation. Maintenance energy and endogenous respiration. Design of fermentation processes. Bioreactor design and kinetics. Industrial sterilisation processes. Calculation of sterility level. HTST sterilisation. Design of continuous sterilisers. Air sterilisation. Vessel design for aseptic operation. Fermenter design configurations. Mixing in fermenters. Biochemical separation processes.
Practical work (Microbiology laboratory).
Intended learning outcomes
Students who successfully complete this subject will be able to:
- Describe the biological and kinetic concepts underlying bioprocesses engineering;
- Design key aspects of an industrial-scale fermenter;
- Design the control system for an industrial-scale fermenter.
- Capacity for independent thought
- The ability to analyse and solve open-ended problems
- The ability to comprehend complex concepts and communicate lucidly this understanding
- Awareness of advanced technologies in the discipline
- Ability to work in a team (practical work component)
- Understand key separation processes
- Develop capability to review literature.
Last updated: 3 November 2022