This course provides comprehensive introduction to Fermentations, Microbial types, fermentation processes: Solid state fermentation, sub-merged fermentation, Batch fermentation and continuos fermentation, Control and regulation of microbial growth in fermentation etc. More specifically, This course introduces Industrial application of fermentation.


After completion of this course, the student should be able to:

1. Design common microbial cultivation techniques such as batch-, fed-batch and chemostat cultures

2. Design strategies for development of microbial cell factories suitable for industrial applications

3. Choose suitable cultivation techniques and cell systems for various manufacturing and research purposes and discuss the advantages and disadvantages of various possibilities

4. Design metabolically based control strategies for cultivation of different cell systems such as bacteria, yeast, filamentous fungi and higher eukaryotes.



Text Book

Principals of Fermentation Technology by Stanbury et al. (2017) 3rd Edition

Assesment Criteria

Sessional: 20

Midterm exam: 30

Final exam: 50

Course Material