Course Information

Course Name	Turkish	Fermentasyon Teknolojisi
	English	Fermentation Technology
Course Code	MBG 511E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	-	-	-
Course Language		English
Course Coordinator		Mustafa Türker Mustafa Türker
Course Objectives		1. To analyse growth and product formation mechanisms at cellular level by introducing stoichiometry, kinetic and thermodynamic concepts, 2. To introduce basic engineering concepts of fermentation technology and familiarize the students mass and energy balances at fermentor level. 3.To integrate kinetic and stoichiometric concepts at cellular level with macroscopic mass and energy balances in order to analyse the performance batch, fed-batch and continuous processes and to establish the link between the concepts at cellular level with industrial practice.
Course Description		Introduction to Biotechnological Processes, Structure and Function of Microorganisms, Metabolic Pathways and Microbial Energetics, Growth and Product Formation, Stoichiometry of Biological Reactions, Thermodynamics of Biological Reactions, Reaction Kinetics: Growth and Product Formation Rates, Structure and Classification of Fermentors in Industry, Transport Processes in Fermentors: Heat and Mass Transfer, Batch, Fed-Batch and Continuous Processes, Preparation of Growth Media, Sterilization and Air Filtration in Fermentation Industry
Course Outcomes		Ph.D. students who successfully pass this course gain knowledge, skills and proficiency in the following subjects 1. how to analyse large number of biochemical reactions into macroscopic stochiometric equations, 2. how to design and formulate growth media based on stochiometic equations, 3. how to write basic thermodynamic concepts and their meaning for biological processes, 4. how to write growth and product formation kinetics, 5. how to setup mass and energy balances around fermentors, mechanisms of aeration and mass transfer especially for aerobic fermentations, 6. how to integrate stoichiometric and kinetic concepts with mass and energy balances in order to analyze and understand the performances of batch, fed-batch and continuous processes, 7. how to prepare and sterilize growth media, air filtration and sterilization, 8. gain insight into what they learnt during this course by analyzing chosen topic of a fermentation process
Pre-requisite(s)		No prequisities
Required Facilities		Class
Other		No
Textbook		(1.) Mustafa Türker, Biyoreaksiyon Mühendisliği, Su Vakfı Yayınları, 2005, (2.) ML Shuler and F Kargı, Bioprocess Engineering Principles, Prentice Hall, 2002, (3.) N. Okafor, Modern Industrial Microbiology and Biotechnology, Science Publishers, 2007 (4.) N. Mosier ve MR Ladisch, Modern Biotechnology; Connecting Innovations in Microbiology and Biochemistry to Engineering Fundamentals, Wiley, 2009
Other References		No

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