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COs | Course outcomes | Mapping COs with POs (High-3, Medium-2, Low-1) |
CO1 | Establishment a fundamental understanding of immunological processes at the cellular and molecular levels; describe key immunological ideas and concepts | PO1 ( 3) |
CO2 | Describe, contrast, and show how the fundamental components of innate and adaptive immunity link in order to better understand the genetics underlying immunological diversity and the development of adaptive immune responses. | PO1(3) |
CO3 | Identify the primary causes of inflammation and describe the essential processes and cellular agents that drive vaccination and the mechanisms of protection against infectious illnesses. | PO3(3) |
CO4 | Utilization of The antigen- antibody interaction and different assays to understand interaction in diagnosis. | PO4(3) |
CO5 | Utilize research-based knowledge and research methodologies, including experiment design, data analysis and interpretation, and information synthesis, to draw meaningful findings about the immune system. | PO5(3) |
Course Objectives
•To study the design and construction of fermentor and parameters to be
monitored and controlled in fermentation process.
• To study the principle of sterilization necessary for fermentation.
• To study the cell growth and product formation.
• To evaluate the kinetics and mechanism of microbial growth.
This subject puts emphasis on the basic engineering principles of Fermentation Technology. It also highlights the application of fermentation in biotechnological industry.
Module I: Title (4 hrs) Introduction to fermentation
Introduction to fermentation; History and development of fermentation industry; General requirements of fermentation processes; Isolation, preservation and improvement of industrially important micro- organisms.
Practice: Fermentor and its use
Module II: Title (4 hrs) Preparation of microorganisms (microbial cells) for fermentation.
Development of inoculate for industrial fermentations; Kinetics of microbial growth and death; Air and media sterilization
Practice: Preparation of fermented product
Module III: Title (4 hrs) Basic design of fermentor
Fermentor; Basic design and construction of fermentor and ancillaries; Different types of fermentations
Practice:Batch culture of microbes
Module IV: Title (4 hrs) Types of fermentation process
An overview of aerobic and anaerobic fermentation processes and their application in the biotechnology industry solid-substrate fermentation and its applications.
Practice:Continuous culture
Module V: Title (4 hrs) Measurement of Parameters
Measurement and control of bioprocess parameters Analysis of batch, fed-batch and continuous bioreactions; Bioreactor configuration - batch, continuous stirred-tank, tubular, plug flow, packed bed, air lift, fluidized bed
Module VI: Title (5 hrs) Bioreactors and types
General considerations in the design of a bioreactor; Specialized bioreactors; Pulsed, fluidize photobioreactors. Biological system parameters; Processes involving microbial flocs; Bioreactors containing microbial films; Basic concept of scale-up of bioreactors.
Module VII: Title (5 hrs) Microbial Bioreactors
Stability of microbial reactors; Mixed microbial populations; Bioreactor design and optimum operations – Mixing characteristics; Residence time distribution, Concentration distribution and Temperature distribution; Biological system parameters.
Project: Use and identification of microbes involved in preparation of fermented food.
Text Books:
1. Murray Moo -Young , Comprehensive Biotechnology, Vol. 1 & III-latest ed.
2. Microbes & Fermentation, A. Lel and Kotlers Richard J. Mickey, Oriffin Publication
3. Industrial Fermentations- Leland, N. Y. Chemical Publishers.
4. Prescott and Dunn’s- Industrial Microbiology, 4 th, ed.
Course outline Prepared by; Dr. Ranjan Kumar Sahoo Date:08-06-20
Source of reference; NSQF
General requirements of fermentation processes
Isolation, preservation and improvement of industrially important micro- organisms.
Industrial Fermentation
Project: Use and identification of microbes involved in preparation of fermented food.
Step 1: Selection of fermented bacteria available in local foods.
Development of inoculate for industrial fermentations
Project: Use and identification of microbes involved in preparation of fermented food.
Step 2: Phenotypic study of isolated bacteria.
Construction of fermentor and ancillaries
Different types of fermentations, Types of Industrial fermentation
An overview of aerobic and anaerobic fermentation processes
Fermentation processes and their application in the biotechnology
Industry solid-substrate fermentation and its applications.
Measurement and control of bioprocess parameters
Measurement and control of bioprocess parameters PPT
Analysis of batch, fed-batch and continuous bioreactions
Project: Use and identification of microbes involved in preparation of fermented food.
Step 3: Biochemical characteristics of bacteria.
Bioreactor configuration - batch fermentor,
Continuous stirred-tank, tubular, plug flow, packed bed, air lift, fluidized bed bioreactors
General considerations in the design of a bioreactor
Specialized bioreactors; Pulsed, fluidize photobioreactors
Biological system parameters
Processes involving microbial flocs
Bioreactors containing microbial films
Basic concept of scale-up of bioreactors
Project: Use and identification of microbes involved in preparation of fermented food.
Step 4: Preservation and storage of pure culture.
Stability of microbial reactors
Mixed microbial populations for bioreactor
Bioreactor design and optimum operations – Mixing characteristics
Residence time distribution, Concentration distribution and Temperature distribution
Biological system parameters for bioreactor
Project: Use and identification of microbes involved in preparation of fermented food.
Step 5: Staining and antibiotic sensitivity test of pure culture bacteria.
Application of fermentor in Pharma, food and Beverage Industry
Drug testing, carcinogenicity test using bacteria (Ame's Test)
Project: Use and identification of microbes involved in preparation of fermented food.
Review and submission of report