School Of Natural SciencesFermentation PracticumWestern Sydney University Unit Code: MI304A.1
Discipline: FOOD SCIENCE AND BIOTECHNOLOGY
Student Contribution Band: 2
Level: 3
Credit Points: 10
Assumed Knowledge
A sound knowledge of Microbiology and basic Biotechnology
Prerequisite
MI204A Principles of Biotechnology
About this Unit
The aim of this practicum is to familiarise students with the different stages involved in the development of a fermentation process. Students will work in groups, in a problem-solving situation, through different stages of a fermentation process. The unit consists of: screening, selection, isolation, maintenance of microorganisms, liquid culture in shake flasks and fermentors, product assay, optimisation of parameters for product maximisation, monitoring of fermentation processes, downstream processing.