Fermentation technology

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_4

Number of ECTS credits allocated

2.0

Name of lecturer(s)

FH-Prof. Dr. Bach Katrin, Schirmer Cedric, BSc MSc, Dipl.-Ing. Maschke Rüdiger

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Books:
- Madigan, M.T. et al: Brock Mikrobiologie, Pearson Studium, 2008.
- Schlegel, H.G., Fuchs, G.: Allgemeine Mikrobiologie, Thieme, 2006.
- Storhas, W.: Bioverfahrensentwicklung, Wiley-VCH, 2006.
- Wink, M.: An introduction to molecular biotechnology, Wiley-VCH, 2006.
- Thieman, W. and Palladino M.: Introduction to Biotechnology, Pearson, 2009.
- Renneberg, R.: Biotechnologie für Einsteiger, Spektrum Akademischer
- Verlag, 2006.

Journals:
- BIOspektrum
- Current Opinion in Biotechnology

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

On an acquired basis in biological process engineering, the ability to apply it to a wide variety of biotechnological processes. In-depth knowledge in the design of a biological process for technical exploitation as an overall process. The practical skills needed to determine, interpret and adjust the parameters of a biotechnological reaction.

Course contents

Students make use of the relationships that are relevant for describing biotechnological reactions (e.g. performance calculations, heat and material transport and balances, sterilization kinetics, scale-up). They adapt them in accordance with the biological reaction employed and the organisms involved.

Planned learning activities and teaching methods

Teaching methods:
Assessment methods: End of semester exam

Work placement(s)

none