Bioprocesses utilize animals, microorganisms, or enzymes to create new products or to complete the chemical transformation. Since the beginning of time humans have used microorganisms to alter biological substances to produce alcohol-based beverages as well as other fermented food items. Since the beginning, bioprocesses have been created for a wide range of commercial products, ranging from inexpensive products like organic industrial alcohol and solvents, to costly special chemicals like antibiotics, therapeutic proteins, and vaccines. Today, the creation of bioprocesses is a crucial component of a wide range of food, chemical, as well as pharmaceutical companies. The primary goal for the class "Introduction to Industrial Bioprocess Development" is to give a brief overview of the various stages that are involved in these processes. The course is targeted towards researchers, students and professionals who have an desire to learn more about bioprocessing, biomanufacturing or fermentation technology. A basic understanding of biotechnology, biology or biochemical engineering is beneficial however it is not required. The course starts with a brief explanation of the fundamental properties of microorganisms as well as general issues that relate to their application in industrial bioprocesses. The fundamental kinetics of the growth of cells as well as substrate utilization and the production of products in continuous, batch and fed-batch culture are analyzed. Additionally, the course includes a series of lectures devoted to steps that are prior to fermentation; specifically, formulation of media sterilization, preservation of microorganisms, and inoculum preparation. The primary characteristics of the most popular kinds of industrial bioreactors, as well as the process parameters that must be monitored within stirred tank reactors are discussed in a module in the program. Because the development of a bioprocess from laboratory scale to an industrial size is great significance, a separate course on this subject is given. The final part of the course offers an overview of downstream processing covering the processes that are used to removal of cells from culture medium, methods to prevent breaking down cells, and the isolation of the desired bioproduct. At the end of the course, you will be aware of the primary distinction between the two primary cells: eukaryotic and prokaryotic cells. major steps in the process of brewing the most important steps involved in the production of recombinant proteins Define the various stages of industrial production of bioethanol. principal characteristics of the three types of fermentation that include continuous, batch and fed-batch. variables for the continuous fermentation method Find biochemical processes where fed-batch fermenters are employed and how long the fed-batch process run Find out how clearly defined and fermenting media that are not defined are created Consider the roles that the key elements of culture media are in bioconversion processes Be aware of the significance of the prevention of microbial contamination. the methods for physical and chemical sterilization identify the primary features of the most common methods of preservation of cells. that are typically used to create an inoculum that is suitable for fermentation on an industrial scale What is a bioreactor? and the context in which industrial bioprocesses are typically used Determine the most important variables that must be monitored during microbial conversions in STRs. parameters to be used for scaling-up purposes Determine the steps in downstream processing # Distinguish different methods of biomass removal or harvesting cells. the most common unit operations to isolate the primary source of the bioproduct.
