Biotechnology laboratory

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_9

Number of ECTS credits allocated

2.0

Name of lecturer(s)

Hauptmann Daniel, BSc, Dipl.-Ing. Dr. Hirschl-Neuhauser Sonja, Heiß Rene, BSc MSc, Assoz. FH-Prof. Jahn Alexander, PhD, Loos Sophia, BSc, Dr. Hölzl Georg

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Lottspeich, F. et al.: Bioanalytik, Spektrum Akademischer Verlag, 2006.
Berg, J.M. et al: Biochemie, Spektrum Akademischer Verlag, 2007.
Voet, D.J. et al.: Lehrbuch der Biochemie, Wiley-VCH, 2002.
Horton, H.R. et al: Biochemie, Pearson Studium, 2008.

Level of course unit

Bachelor

Year of study

Fall 2025

Semester when the course unit is delivered

5

Language of instruction

English

Learning outcomes of the course unit

Students are introduced to methods of downstream processing applied in
biotechnology. They are familiarized with the separation and disintegration
of cells, ultrafiltration, aqueous two-phase extraction and chromatography.
They know how to produce qualitative and quantitative descriptions of
individual processing steps and calculate relevant process parameters.
They are thus also able to illustrate the impact of process parameters on the
efficiency and outcomes of the respective procedure. The course moreover
provides an introduction to methods of analysis applied in biotechnology.
A particular focus is placed on methods of chromatography. Students learn how
to analyze the quality and quantity of individual steps of the procedure,
evaluate relevant analysis results and integrate them into the process of
production. In addition, they know how to determine the influence of
important parameters on the stability of products as well as the efficiency
and results of the process. Upon completion of their internship, graduates
are furthermore able to plan and implement adequate process analytics.

Course contents

Students are assigned to prepare the individual steps of a biotechnological
process in biopharmaceutical production including fermentation, downstream
processing and analytics.
• Fermentation of a eukaryotic organism
• Basic principles of biotechnological processing
• Factors of influence on processing
• Product stability and degradation
• Qualitative and quantitative characterization of the phases of processing on the
basis of chromatography
• Overview of downstream processing techniques
• Basic principles of biotechnological processing
• Factors of influence on processing
• Implementation of downstream processing using relevant techniques, cell
disruption, separation of biomass components by conventional filtration,
cross-flow filtration, centrifugation, cell and product distribution in
aqueous phases, extraction and precipitation of products
• The students apply relevant methods to determine the parameters
of biotechnological reactions (e.g. mixing time, probe dynamics, substance
transfer, respiratory quotient, growth rates). They implement qualitative
and quantitative characterizations in line with the standards of quality
assurance the course teaches on the basis of relevant examples from
the industry such as fruit juice extraction.

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none