From Zero to Confident in Fermentation Skills for Biotech

What you'll learn
Understand what is a Fermentation and the key Microorganisms used
Identify the multiple Steps of Bioprocesses and their importance
Understand the details of what happens during a Fermentation Process
Understand all Bioreactor Essentials
Requirements
High school level knowledge of science
Description
This course provides an in-depth introduction to the principles and practices of fermentation, a key biotechnology process for the production of valuable compounds such as pharmaceuticals, biofuels, enzymes, and recombinant proteins. Designed for students and professionals seeking practical knowledge, the course explores both the theoretical fundamentals and the real-world applications of microbial fermentation, emphasizing its role in biomanufacturing industries.Participants will start by learning the basics of microbial fermentation, including methabolic pathways, and how microorganisms convert raw materials into valuable products. The course covers essential topics such as the selection and preparation of raw materials, media composition and sterilization, inoculum development, and the initiation and control of fermentation processes. Additionally, students will gain a solid understanding of microbial growth and product formation kinetics.The students will also learn about the different types of bioreactors (batch, fed-batch, and continuous), the different kinds of bioreactors (STR, air lift, packed bed bioreactors, photobioreactors, etc)as well as key process parameters such as pH, temperature, aeration, and agitation.By the end of the course, participants will be equipped with the skills to manage fermentation processes in laboratory and industrial settings, understanding both the technical, environmental and economic factors that influence the successful production of high-value biotechnological products.
Who this course is for
Undergraduate and graduate students majoring in biotechnology, biology, biochemistry, microbiology, or related fields
Researchers working in biotechnology, food science, or pharmaceutical industries
Individuals working in fermentation-related industries, such as food and beverage production, biofuels, or pharmaceuticals
Career-shifting workers that want to move to the biotech field
Company managers that want to understand the world of fermentation better
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