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This course emphasizes the theoretical and practical aspects of laboratory microbial fermentation and scale-up. Participants will get hands-on experience setting up and monitoring fermentors, as well as conducting practical experiments that include the effects of medium components on cell density, mixing, aeration, and oxygen mass transfer in fermentation systems, analysis and control of key parameters for product optimization, and computer control of fermentation. The laboratory work will be supported by presentations and discussions on the fundamentals of microbial culture, aseptic techniques, kinetics of fermentation, recombinant microorganisms, scale-up strategies, downstream processing, economic considerations, regulatory aspects, and cGMP.

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