Basic Fermentation
2 Credit Hours

In this course the student is introduced to fermentation process control, sterilization and fermenter design. Topics include vessel sterilization, media sterilization, automatic control of pH, DO, temperature and defoam addition. The modes of batch, fed-batch and continuous fermentation will be compared. The impact of fermenter design features like height to diameter ratio, sparger design and agitator speed will also be studied. The course will also allow the students to understand the relationship between other unit operations and the fermentation process.