2023
Fermentation Technology
Name: Fermentation Technology
Code: QUI13628L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Biochemistry
Teaching languages: Portuguese, English
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
Familiarity with fermentation technology: upstream processes; reactor configuration and operation; downstream processes; process control. Ability to design fermentation processes and equipment.
Ability to scale-up and scale-down of processes. Ability to optimize the processes in regard to energy use and equipment lifetime. Understanding the relation between the performance of fermentation processes and the technologies applied.
Exploration of the most important industrial fermentation processes.
Ability to scale-up and scale-down of processes. Ability to optimize the processes in regard to energy use and equipment lifetime. Understanding the relation between the performance of fermentation processes and the technologies applied.
Exploration of the most important industrial fermentation processes.
Contents
. Introduction to fermentation technology
2. Microorganisms and culture media for industrial applications
3. Cleaning procedures
3.1.Sterilization
4. Design of bioreactors
4.1. Bioreactor classification
4.2. Bioreactor scale-up and scale-down
4.3. Aeration and agitation
4.4. Bioreactor configuration. Reactor size. Mode operation.
5. Fermentation process
5.1- Kinetics of fermentation processes
5.2. Fermentation control, monitoring and modelling
6. Downstream processes (recovery and purification of fermentation products)
7. Examples of the most important industrial fermentation processes
2. Microorganisms and culture media for industrial applications
3. Cleaning procedures
3.1.Sterilization
4. Design of bioreactors
4.1. Bioreactor classification
4.2. Bioreactor scale-up and scale-down
4.3. Aeration and agitation
4.4. Bioreactor configuration. Reactor size. Mode operation.
5. Fermentation process
5.1- Kinetics of fermentation processes
5.2. Fermentation control, monitoring and modelling
6. Downstream processes (recovery and purification of fermentation products)
7. Examples of the most important industrial fermentation processes
Teaching Methods
The teaching consists of lectures that are not merely expository (they are illustrated by solving practical examples embodying the themes developed in the and by exhibition of audiovisual materials) and Laboratory classes where lab experiments are also conducted in order to develop a practical knowledge in fermentation technology. Case studies, about practical and real situations will also be presented and analyzed in class.
Evaluation will be carried out through two alternative modes:
- Continuous evaluation: consisting of two test (mid-term and end of semester, weight of 30% each) which is complemented with the elaboration and presentation of reports (40%).
- Final evaluation: consisting of one exam on all the topics of the U.C. (60%) as well as the elaboration and presentation of reports (40%).
Evaluation will be carried out through two alternative modes:
- Continuous evaluation: consisting of two test (mid-term and end of semester, weight of 30% each) which is complemented with the elaboration and presentation of reports (40%).
- Final evaluation: consisting of one exam on all the topics of the U.C. (60%) as well as the elaboration and presentation of reports (40%).
Teaching Staff
