Fermentation Processes

This course must be taught at a BioNetwork location.

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Fermentation Processes
Level: Beginner
Lecture Hours: 12.00
Lab Hours: 12.00
Total Contact Hours: 24.00

Description

Biopharmaceutical fermentation involves propagating mammalian, yeast, or microbial cells for producing a desired drug product; it is used to produce products such as antibiotics, hormones, amino acids and therapeutic proteins. In this course, students will be able to learn the fundamentals of fermentation technology and processes in the chemical and biotechnology industries. The lab sections will allow the students hands-on experience with fermentation process equipments as well as introduce them to the various conditions necessary for sterile media preparation and culture operations.

Topics Include

This 3-day, 8 hour course covers the following topics:

  • Introduction to and history of fermentation processes
  • Industrial microorganisms and their products
  • Current good manufacturing practices as directed to fermentation processes
  • Production improvement
  • Sterilization principles
  • Fermentor design, instrumentation, operation, control and support systems
  • Fermentation media preparation requirements
  • Preparation and nutritional requirements of media
  • Inoculation and monitoring of shaker flasks and bioreactor for culture growth
  • Monitoring of culture growth using analytical equipment
  • Bioreactor component ID
  • Sterilization experiment

Learning Objectives

Upon successful completion, participants will be able to:

  • Describe fermentor design, instrumentation and control
  • Describe the nutritional requirements for media preparation
  • Summarize cGMP considerations in fermentation
  • Efficiently operate a bioreactor and monitor culture growth curve
  • Demonstrate capabilities with taking analyte measurements to monitor growth culture
  • Comprehend differences in sterilization conditions for spores and vegetative bacteria

Audience

This course is designed for entry level bioprocess engineers, technicians and operators, upstream process development scientists/ specialists, incumbent workers as well as professionals in the biotechnology industry seeking training and hands on experience in fermentation processes.