Summary

This course emphasizes the theoretical and practical aspects of laboratory microbial fermentation and scale-up and would be ideal for new employees who need a more solid grounding in fermentation technology. Additionally, experienced individuals who are looking to either learn and develop new skills or supplement their current knowledge of fermentation fundamentals would benefit from this course.  Participants will get hands-on experience setting up and monitoring state of the art fermentors in Penn State’s newly modernized CSL Behring Fermentation Facility, which also houses The Sartorius Fermentation Gallery. Practical experiments in fermentation that include the effects of medium components on cell density, mixing, aeration and oxygen mass transfer, analysis and control of key parameters for product optimization, and process analytics will be covered. The laboratory work will be supported by presentations and discussions on the fundamentals of microbial culture, aseptic techniques, fermentation kinetics, recombinant microorganisms, scale-up strategies, downstream processing, and economic considerations.

Approximately 70% of the time is spent in lecture and 30% is in the laboratory.

Details

  • When

  • Monday, October 7, 2019 - Thursday, October 10, 2019

  • Where

  • Penn State University
    133 Agricultural Engineering Building
    University Park, Pennsylvania

  • Capacity

  • 20 (16 remaining)

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