Fermentation Technology (5 cr)

Objective

The student has an understanding of the general significance of fermentation technology and its role in biotechnological processes.

The student recognizes the components of a fermentor, understands aseptic solutions, and comprehends the factors that affect and limit fermentations.

The student can compare various fermentors and fermentation methods and understands the importance of measurements and control.

The student identifies specific characteristics related to laboratory fermentors and understands the impact of scale on fermentations and different technical solutions (laboratory vs. industrial scale).

The student can utilize common mathematical formulas related to fermentation.

The student is familiar with key processes in environmental biotechnology and is aware of the importance of environmental biotechnology for modern society and sustainable development.

Content

Fermentation technology and its significance
Fermentors as equipment
Different types of fermentors and fermentation methods
Laboratory fermentors
Calculations and parameters related to fermentation
Environmental applications of biotechnology

Location and time

Leiritie 1, Myyrmäki campus, 1st period

Materials

Lectures
Excercises
Laboratory work instructions
Book (finnish): Bioprosessitekniikka, Aittomäki et al. 2002

Teaching methods

Lectures
Exercise sessions
Laboratory work
Laboratory report
Group work
Exam
Possible excursion to a fermentation industry company

Exam schedules

October 7th, 12-14 PM, MMA104
Information about the re-exam opportunity will be provided after the first exam in October.

Student workload

Lectures according to the schedule, of which two are exercise sessions
Laboratory work in groups according to the schedule (3 x 4 hours + 1 x 8 hours = 20 hours per group)
Preparing the laboratory report in groups
Exam preparation

Content scheduling

OMA course schedule
Course plan, which will be published at the KICK OFF event

Further information

Course KICK OFF -event Wed August 21st 12-14 PM, MMA103.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

• Moderate understanding of the significance of fermentation in biotechnology.
• Basic knowledge of fermentor components, aseptic solutions, and limiting factors.
• Satisfactory ability to compare different fermentors and understand the role of measurement and control.
• Moderate skill in identifying the characteristics of laboratory fermentors and understanding the impact of scale.
• Basic ability to use mathematical formulas related to fermentation.
• Moderate knowledge of environmental biotechnology.

Assessment criteria, good (3)

• Good understanding of the significance of fermentation in biotechnology.
• The student is well acquainted with the various components of a fermentor, aseptic solutions, and limiting factors.
• Good comprehension of different types of fermentors and the role of measurement.
• Well-informed about the specific characteristics of laboratory fermentors and understands the impact of scale.
• Proficient in using mathematical formulas related to fermentation.
• Strong knowledge of environmental biotechnology and its connection to modern society and sustainable development.

Assessment criteria, excellent (5)

• Excellent understanding of the significance of fermentation in biotechnology.
• Profound knowledge of the various components of a fermentor, as well as awareness of aseptic solutions and limiting factors.
• Excellent familiarity with different types of fermentors and their operations, as well as a deep understanding of the importance of measurement.
• Aware of the specific characteristics of laboratory fermentors and understands the impact of scale.
• Proficiently applies mathematical formulas related to fermentation.
• Outstanding knowledge of environmental biotechnology and its impact on society and sustainable development.

Assessment criteria, approved/failed

-

Assessment methods and criteria

-Participation in laboratory work is mandatory. Absences can be compensated in another lab group. One absence is allowed for valid reasons, but it results in -10 points (for a 4-hour session) or -20 points (for an 8-hour session) from the total course points (no compensatory tasks).
-Exam, 0-60 points
-Laboratory report, 0-40 points
Total: 100 points
Course feedback, max 5 extra points

If more than 80% complete the course feedback (by the deadline of October 10th), all students will receive 5 extra points added to their total course points.
If more than 70% complete it, they will receive 3 extra points.
If more than 60% complete it, they will receive 1 extra point.

The passing threshold for the course is 40 points. The grade boundaries will be announced later.

Qualifications

Introductory Project and Professional Communication
World of Microbes
Industrial Microbiology and Production Hygiene