The main aim of this course is to provide a basis for quantitative study of fermentation process.

  • Course Title: Principles of Fermentation Technology
  • Presented for: MSc Students
  • Course No: 211411101
  • Credits/Weeks: 3/17
  • Semester: Spring
  • Group Presenting: Biotechnology

Aims/Scope/Objectives

Syllabus

Part I) Microbial Growth Kinetics

Part II) Microbial Interaction

References

Textbook:

 

 

Useful References:

  1. F. Stanbury, A. Whitaker, S.J. Mall, “Principles of Fermentation Technology”, 2nd Edition, Butterworth Heinemann, 1999.
  2. Villadsen, J. Nielsen, G. Liden, “Bioreaction Engineering Principles”, 3rd Edition, Springer, 2011.
  3. L. Shuler, F. Kargi, “Bioprocess Engineering”, 2nd edition, Prentice-Hall, 2002.
  4. J.E. Bailey, D.F. Ollis, “Biochemical Engineering Fundamentals”, 2nd Edition, McGraw- Hill,  1986.

Prerequisite

Empty section. Edit page to add content here.

Examination method

Exam 90%
Home works 10%

Teaching Method: Lectures