Fermentation Technology (5 ECTS)

Objective

Student has understanding of general importance of fermentation technology and its role in biotechnical processes.
Student can recognize components of a fermenter, knows aseptic solutions and understands the role of limiting factors in fermentation.
Student can compare different fermenters and types of fermentations and understands the significance of measurements and control.
Student can use common formulas in fermentation processes.
Student has an overview about a laboratory scale fermenter.
Student knows basic processes in environmental biotechnology and can follow the improvements in the business.

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
6. Environmental applications

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

The student will demonstrate familiarity with the knowledge base and core content of the field and knows how to search for information in a diverse array of information sources.

Assessment criteria, good (3)

The student is able to use the concepts and knowledge of the field coherently.
The student is able to search for information and to critically evaluate sources of information.

Assessment criteria, excellent (5)

The student is able to expertly use the concepts and knowledge of the field, as well as to justify the use of information sources. The student is able to justify actions on the basis of research data or reports.

Assessment criteria, approved/failed

The student will demonstrate familiarity with the knowledge base and core content of the field and knows how to search for information in a diverse array of information sources.

Qualifications

Heat Transfer and Fluid Mechanics in Food Engineering