Biotechnological processing

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_7

Number of ECTS credits allocated

3.0

Name of lecturer(s)

Dr. Bertel Stephan

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.

Assessment methods and criteria

Exam

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

Introduction to the processes that are relevant for biotechnology. Familiarization with the methods of cell separation and disintegration, ultrafiltration, aqueous two-phase extraction and chromatography. Ability to describe process stages in qualitative and quantitative terms and to calculate key process parameters. Ability to demonstrate the influence of the main process parameters on efficiency and yield.

Course contents

• Cell structure and cell disruption
• Whole broth extraction / liquid-liquid extraction
• Centrifugation
• Membrane technology (MF, UF, NF, RO, ED)
• Adsorption/capture chromatography
• Preparative chromatography
• Crystallization / isolation / drying
• Stability
• Powders and their handling

Planned learning activities and teaching methods

Teaching methods:
Assessment methods: End of semester exam

Work placement(s)

none