Fermentation TechnologyLaajuus (4 ECTS)

Objective

The student has an understanding of general importance of fermentation technology and its role in biotechnical processes.

The student can recognize components of a fermenter, knows aseptic solutions and understands the role of limiting factors in fermentation.

The student can compare different fermenters and types of fermentations and understands the significance of measurements and control.

The student can use common formulas in fermentation processes.
The student has an overview about a laboratory scale fermenter.

Content

1. Significance of fermentation technology
2. Fermenter as piece of equipment
3. Different types of fermenters and fermentations
4. Calculation concerning fermentation
5. Laboratory scale fermenter

Qualifications

Microbiology 1, Microbiology 2, Mechanics and Fluids, Thermal physics and humidity

Assessment criteria, satisfactory (1)

1. The student can name the most important fermentation processes.
2. The student recognizes components of a fermenter.
3. The student can name different types of fermenters and types of fermentation.
4. The student can make simple fermentation calculations.
5. The student is able to monitor laboratory scale fermentation.

Assessment criteria, good (3)

1. Student can describe most important fermentation processes.
2. Student knows components of a fermenter and their purpose.
3. Student knows different type of fermenters and types of fermentations and can compare them.
4. Student is able to solve typical fermentation calculations using formulas.
5. Same as satisfactory (1).

Assessment criteria, excellent (5)

1. Student knows most important fermentation processes and their products.
2. Student knows components of a fermenter and can explain their purpose.
3. Student is able to compare different types of fermenters and of fermentations.
4. Student can to solve typical multistage fermentation calculations.
5. Same as satisfactory (1).