Bioscience Manufacturing Processes

Catalog description

This course introduces students to the principles and techniques of fermentation and bioprocessing. Laboratory experiments will include food and beverage fermentations; microbial fermentations yielding specific products such as antibiotics or amino acids; and product formation using isolated enzymes. This course also examines the economics and operational factors encountered when producing microbial by-products on an industrial scale. Students will record experimental procedures, data, and interpretations.