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Biological engineering professional course syllabus
| Date：2013-07-11
Biological Engineering
Table of Contents
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Module Code:
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Module Title:
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Credit Value:
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2
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Total Hours :
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32 Hours
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Theory hours:
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32 Hours
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Experimental Hours:
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0 Hours
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Module Level:
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Biotechnology Principles
Characteristics, Objectives and Tasks of the Course
This is a bilingual course, which is professional required for the students on Bioengineering, aimed at providing a general understanding of basic biotechnology principles. The general proficiency of English are expected to be promoted by the fullfillment of this course.
Basic Requirement of the Course
1)A primary and broad understanding principles and applications of biotechnology
2)To grasp, including spelling and pronunciation, more words widely used in the fields of biochemical engineering.
3)To know more about the skills of translation and writing, and practice again and again.
Contents and Hours Allocation of the Course
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Chapters and Hours Allocation
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Contents
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1. Introduction (2 hours)
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l 1.1 Biophysics and the cell doctrine
l 1.2 structure of cells: procaryotic and eucaryotic cells
l 1.3 Important cell types: bacteria; yeast; molds; algae and protozoa; animal and plant cells
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Chapter 2 Chemicals of Life (6 hours)
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l 2.1 Lipids: fatty acids and related lipids
l 2.2Sugars and polysacchrides
l 2.3Rom nucleotides to RNA and DNA: nucleotides;
l 2.4 Amino acids and proteins:
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Chapter 3 Recombinant DNA Technology (2 hours)
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l 3.1 Enzymes for gene manipulation
l 3.2 vectors
l 3.3 charaterization of cloned DNAs
l 3.4 Expression of eucaryotic proteins in E.Coli
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Chapter 4 Microbial Growth (6 hours)
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l 4.1 Definitions of growth
l 4.2 balanced growth
l 4.3 unbanlanced growth
l 4.4 pitfalls in measuring growth
l 4.5 mycelia habit of growth
l 4.6 cell differentiation
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Chapter 5 Fermentation
Technology （4 hours）
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l 5.1 media design and composition
l 5.2 media sterilization
l 5.3 Inoculum preparation: factors,storage, inoculum
l 5.4 fermentation: Batch, fed batch, continuous
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Chapter 6 Applied Enzyme Catalysis （4 hours）
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l 6.1 Application of hydrolytic enzymes
l 6.2 other applications of enzymes in solution
l 6.3 immobilized enzyme technology
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Textbook and Reading Lists
Textbook:
Biotechnology Principles, Zhao Guo-qun, Liu Jun-guo，Hebei university of science and technology
Reading list:
Microbial Biotechnology, Alexander N. Glazer, Cambridge University Press.
Formulated ：Liu Junguo
Date : 2013. 3
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Module Code:
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Module Title:
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Credit Value:
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2 Credits
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Total Hours :
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32 Hours
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Theory hours:
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32 Hours
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Experimental Hours:
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Module Level:
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Brewed Wine Technology
Characteristics, Objectives and Tasks of the Course
Brewed wine technology should be studied as professional and technical course after the students had studied some technical basic courses such as microbiology, biochemistry, principle of chemical engineering and analytical chemistry. Production technique of brewed wine is the main content of this course which is important to fermentation engineering specialty. Because vinification and beer brewing are both typical example of brewed wine industry, brewing technology and wine technology are mentioned as main content in this course.
The task of this course is to teach basic theory, ultimate principle, production technique and productive process about brewed wine. This course of destination includes as follows: students can master required knowledge and become an engineer who not only is able to correctly analyze and solve the problem of brewed wine production, but also has primary ability to direct production and research by this course.
Basic Requirement of the Course
Students should master basic knowledge about ultimate principle, productive process and control of brewed wine production after learning this course.
Contents and Hours Allocation of the Course
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Chapters and Hours Allocation
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Contents
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1.Introduction (2 hours)
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2. Brewing technology (18 hours)
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l Character and quality control of raw material
l Principle and technology of malting
l Principle and technology of conversion
l Principle and technology of fermentation
l Technology of beer encapsulation
l Character and quality control of beer
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3. Wine technology (12 hours)
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l Overview and raw material
l Red wine technology
l White wine technology
l Rose wine technology
l parkling wine technology
l Stabilization of wine and store manage
l Brandy technology
l Vermouth technology
l Liqueur technology
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Textbook and Reading Lists
Recommended Textbooks:
Gu Guoxiang, Brewed wine technology, Beijing, Second Edition, China Light Industry Press, 2006
References:
Gui Zufa,Wine Production, third Edition, China Light Industry Press, 2003
Formulated ： Ruan Nan
Approver: Li Yan
Date: 2013.3
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Module Code:
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Module Title:
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Credit Value:
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3
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Total Hours :
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48 Hours
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Theory hours:
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48 Hours
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Experimental Hours:
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0 Hours
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Module Level:
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Biological engineering equipment
Characteristics, Objectives and Tasks of the Course
This course is one of the main course of biological engineering, its purpose is to acquaint students with the structure, characteristics etc. of equipment used in fermentation production process, grasp the principles of the main production equipment, be able to choice the suitable equipment for plant.
The "mechanical foundation process equipment" and "principles of chemical engineering" should be studied before.
Basic Requirement of the Course
A primary and broad understanding principles and applications of biological engineering equipment should be master. This course content included all kinds of equipment used in fermentation factory, such as air filtration aseptic equipment, sterilization equipment for culture medium, biological fermentation equipment and so on. As for non-standard equipment, students should be able to choice and design this equipment.
Contents and Hours Allocation of the Course
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Chapters and Hours Allocation
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Contents
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1. The preparation for solid material（ 8 hours）
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l Principle and equipment for crushing of material and removing of impurities.
l Conveying equipment for solid material
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2 The preparation of culture medium and sterilization equipment (8 hours)
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l sterilization method, form, requirements and conditions for preparation of medium
l The calculation and of process parameters batch medium sterilization
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3 Air aseptic equipment (4 hours)
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l Air aseptic methods and requirements
l Air filtration aseptic process and types
l The principle and equipmen for depth filtration
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4 Fermentation equipment (10hours)
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l Type, structure, characteristics and design of fermentation tank
l The calculation and design of fermentation tank
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5 Filter and centrifugal separation equipment (3 hours)
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l Types, structure and performance of filter equipment
l The principle, type and structure of centrifugal separation
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6 Others equipments(11 hours)
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l Extraction and ion exchange equipment
l The evaporation and crystallization equipment
l Drying equipment
l Distillation equipment
l Refrigeration equipment
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Textbook and Reading Lists
Textbook:
Biological engineering equipment, Shizhong Liang, etc，China Light Industry Press
Formulated :Dong Xiuping
Examination： Feng Huiyong
Examination： Feng Huiyong
Date : 2013. 3
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Module Code:
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Module Title:
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Credit Value:
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2.5
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Total Hours :
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40 Hours
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Theory hours:
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40 Hours
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Experimental Hours:
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0 Hours
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Module Level:
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Design of biological engineering factory
Characteristics, Objectives and Tasks of the Course
Introduction to bioengineering factory design is a comprehensive, highly practical courses. This course is a basic course in all students finish university, a solid grasp of basic theory, set up engineering skills and professional theory, professional knowledge. The purpose is to cultivate students' ability of plant process design, combined with the graduation practice and graduation design, comprehensive basic training completion engineer.
The task of this course :
(1) To understand the relevant policies and regulations of basic construction in China, grasp the basic construction procedure, content and scope of design division.
(2) To understand the status and role of biological engineering factory production process design in the overall design, master the basic knowledge of production process design range, content, method and steps, the production process design depth requirements etc..
(3) To understanding the relationship between production process design and engineering design, familiar with the relevant knowledge of common engineering design.
(4) To understand and be familiar with relevant standard plant design and technical economy and budget and other contents and requirements.
(5) To familiar with the fermentation factories as the process design of the main results of design specification and design process (Engineering Language) on the contents, characteristics, representation, specification and standard knowledge.
(6) To use of familiar with AUTOCAD drawing software.
Basic Requirement of the Course
Students after learning this course, should be able to grasp the factory design procedures, scope, methods, steps, division of labor, content, specifications, standards and engineering language expression, and can skillfully use AUTOCAD drawing.
Contents and Hours Allocation of the Course
Part I::Introduction to bioengineering factory design 30 hours
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Chapters and Hours Allocation
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Contents
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1. Introduction (2 hours)
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l Course Outline:
l Introduction to engineering and design,
l The concept of plant design,
l The relationship between the characteristics of engineering design and development trend,
l Introduces the course content, learning methods
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2. The basic construction procedure (4 hours)
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l The basic construction of the content of the program.
l Preparation of different design stages, the depth of content and related documents、
l The meaning, content and objective feasibility study,
l Preparation method of feasibility study report,
l Preparation of project application report.
l The preliminary design and construction drawing design and design preparation
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3. Site selection (2 hours)
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l The principle, method, procedure and the importance of site selection,
l Preparation method of site selection report.
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4. Plant total plane design
(4 hours)
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l The basic requirements, the general layout of the concrete specification;
l Layout of the form of choice, the mode of transport road;
l The content and purpose of the vertical layout of plant;
l Drawing method for the general layout.
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5. process design (4 hours)
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l The design method of process flow;
l Method of drawing production process flow chart
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6. Process calculation
(4 hours)
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l Material balance,
l Energy balance,
l Calculation of compressed air,
l Water balance calculation,
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7. Design calculation and selection of equipment (2 hours)
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l The principle and method of equipment selection
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8. The layout design of the workshop (4 hours)
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l Methods plant layout design
l Method of drawing workshop layout
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9. The layout design of pipeline (1 hours)
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l Pipe material selection, design method, the content pipeline
l Rendering pipeline diagram
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10. Auxiliary production engineering design (1 hours)
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l Design knowledge of water, warm, electricity, heat and civil engineering
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11. Process design to submit information to the collaborative design (1 hours)
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l Technology specialty is submitted to the collaboration of professional data list
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12. Technical and economic and budgetary estimate of design (1 hours)
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l Engineering design and technical analysis and design for the content and form
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PartⅡ: AutoCAD2013 software learning 10 hours
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Chapters and Hours Allocation
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Contents
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1. The basic operation of AutoCAD2013 (2 hours)
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l Introduction to AutoCAD2013;
enter, exit AutoCAD2013; command prompt dialog input; response; operation; commonly used buttons; start, open, save graphics file; determine the coordinates of the drawing limit and parameter setting;
l Drawing preparation:
linear; linear proportion set; line width setting; the operation of map layer
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2.Common drawing commands (2hours)
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l Draw a circle, circle the command draw command; ellipse, circle, polygon, rectangle filling pattern
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3. Common editing command (2hours)
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l Delete (E), copy (CO), mobile (M) (RO), rotation, scaling, shearing (SC) (TR), disconnection (BR), mirror (MI), parallel replication (O), array (AR), tension (S), extension (EX), guide angle (CHA), round (F), decomposition (EXPLODE).
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4. Text input (1 hours)
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l Text and digital format setting and input
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5. size marking (1 hours)
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l Dimension format setting and input
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6 View management(1 hours)
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l Select entities: Radio, W window, C window, ALL, P, zoom (Z); view translation (P); a view redraw (R); the view to generate (RE); lattice display, capture: (Grid, Snap); distance measurement (DI); coordinate measuring point (ID)
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7 Block, attribute, print(1 hours)
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l Block operation (B, W, I), style set, graphics output
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Textbook and Reading Lists
Textbook: Wu Sifang .Biological engineering factory design introduction: China Light Industry Press
Reading Lists: Cui Hongbin. Chinese version of AutoCAD engineering drawing 2005: Tsinghua University press 2004
Formulated: Bian Hongjie
Date: 2013. 4
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Module Code:
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Module Title:
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Credit Value:
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2.5Credits
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Total Hours :
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40 Hours
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Theory hours:
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40 Hours
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Experimental Hours:
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0 Hours
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Module Level:
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Principle of Fermentation Process
Characteristics, Objectives and Tasks of the Course
This course is one of bioengineering and biotechnology professional required courses, a comprehensive discipline, involved in the broad scope, and it is also a course on basic theory combining with the actual production. This course is based on <the principles of chemical engineering>, <physical chemistry>, <microbiology, biochemistry>, <cell biology>, <molecular biology> and <genetic engineering >and other courses. On the other hand,it also has close relationship with courses opened at the same time,such as < biotechnology>, <fermentation engineering and equipment>, <the biological material separation engineering> , accompanied with the appropriate division of labor. This course is to teach the basic principles of fermentation technology and production technology, and let students have a better understanding and grasp of the follow-up courses like <microbial pharmaceutical technology>, <fermentation factories design introduction> ,<biology reaction engineering principles>and so on.
Basic Requirements of the Teaching
When teaching this course, we do not only clarify the basic knowledge and basic principle of fermentation process, but also highlight the practical problems during the production process operation and process control .The class is taught with lessons accomanied with some necessary process experiment and visit practice, to consolidate students’ theory knowledge, to improve students' hands-on ability, and trains the student to apply correctly the basic theory of analysis and the ability to solve problems in practical production.
CurriculumContentsandHoursDistribution
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Chapters and Hours Allocation
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Contents
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1.Introduction (3 periods)
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Grasp the basic knowledge of biotechnology and the process of biological products production.Understand the general concept of fermentation,understand the application scope and characteristics of fermentation engineering, development history and the development trend, the general training method and process of fermentation process.
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2.Strain selection (3 periods)
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Grasp the screening method and process of the bacteria producing bioactive substances. Grasp the natural breeding, mutation breeding, cross breeding, protoplast fusion technique principle and method of breeding and gene recombination technique.
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3.Medium (4 periods)
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Understand the fermentation culture medium composition and its role in the fermentation; grasp the influencing factors on the quality of the medium and the control measures.
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4.Sterilization (3 periods)
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Understand the concept and method of sterilization; grasping microbial thermal kinetics of death; grasp the factors affecting the effects of sterilization and control method;and special stress should be laid on grasping batch sterilization and continuous sterilization process and operating key points.
Grasp the sterile air quality standards, preparation method; grasp air filtration medium aseptic process and factors affecting the quality of sterile air.
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5.Expansion of cultivation and preservation of production strain (3 periods)
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Understand general process of the preparation of production strains; grasp key points of the preparation of various strains of production technological process and operation; grasp the influencing factors on the quality of the seed and its control method; grasp the principle and method of preservation.
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6.Metabolic regulation and metabolic engineering (8 periods)
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Grasp the microbial metabolic regulation mode and regulating mechanism, learn the relationship between primary metabolism and secondary metabolites, grasp the biosynthesis of secondary metabolites. Grasp the metabolic regulation theory, understand the concept and application of metabolic engineering.
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7.Dynamicsof fermentation (7 periods)
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Grasp the basic theory, operation characteristics, dynamics model and the application of batch cultivation , fed batch cultivation and continuous cultivation. Understand coupling technique of fermentation and product separation.
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8.Detection and control of fermentation process (6 periods) |
To understand the main control parameters and detection method of fermentation process ; grasp the effect and control method of temperature, pH,dissolved oxygen, carbon dioxide, cell concentration, substrate concentration and foam . |
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9.Analysis and prevention and treatment of bacteria (3 periods)
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To understand the effect of contamination on fermentation , understand the cause and analysis method of contamination. Grasp the prevention measures of contamination.
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Experimental teaching contents and requirements
Teaching materialsandreferences
Main Teaching material:
Yu L.J. Fermentation engineering principle and technology applications
References:
[1]Xiong Z.G. Process principle of Fermentation. Chinese medical science and technology Publishing House
[2]Yu J.T.. New biotechnology.Chemistry Industry Publishing House
[3] Yao R.H. the principle of Microbial engineering process, South China University of Technology Publishing House
[4]Cao J.W., Microbial engineering,SciencePublishing House
[5]Chu J. Modern industrial fermentation control study,Chemistry Industry Publishing House
Formulated: Feng Huiyong
Date: 2013.4
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Module Code:
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Module Title:
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Credit Value:
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2 Credits
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Total Hours :
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32 Hours
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Theory hours:
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32 Hours
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Experimental Hours:
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0 Hours
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Module Level:
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Microbial Pharmaceutical Technology
Characteristics, Objectives and Tasks of the Course
This course is teached when the students finish learning some related basic courses such as microbology, biochemistry, molecular biology, principle of fermentation technology and separation technology. The main assignment of this course are learning and undstanding the general situation about microbial pharmaceuticals and the production technoloy and quality controls of important microbial pharmaceuticals in order to meet the requirement of working onmicrobial pharmaceuticals production and development of new products.
Basic Requirement of the Course
(1) To grasp the concept of microbial pharmaceutical, types of microbial pharmaceutical and its general production technology;
(2) To understand the production characteristics of microbial pharmaceuticals;
(3) To understand the propreties, mechanism of action, side effect, chemical structure and their application of common antibiotics;
(4) To understand the classification of antibiotics, quality control methods and potency determination of antibiotics;
(5) To understand fermentation technology of antibiotics, vitamins and steroid hormones;
(6) To understand good manufacture practice.
Contents and Hours Allocation of the Course
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Chapters and Hours Allocation
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Contents
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1. Introduction (2 hours)
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l The concept of microbial pharmaceutical,;
l types of microbial pharmaceutical;
l The development history of microbial pharmaceutical industry;
l The general production technology;
l The fermentation types of microbial pharmaceuticals;
l Production characteristics of microbial pharmaceuticals
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2.Introduction of antibiotics
(4 hours)
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l The definition of antibiotics
l primary metabolism and secondary metabolism
l Conditions of medicine antibiotics
l anitbiotics history and its production in the world
l Classification of antibiotics
l Application of antibiotics
l Production characteristics of antibiotics
l Quality control during antibiotic production
l Potency determination of antibiotics
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3. β- lactam antibiotics
(4 hours)
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l The definition of β-lactam antibiotics and its common varieties
l The propreties and action mechanism of β-lactam antibiotics
l Molecular structure and propreties of penicillin
l Action mechanism and application of penicillin
l Biosynthesis of penicillin
l Fermentation production of penicillin
l Extraction and purification of penicillin
l Current production situation of β-lactam antibiotics and their research developments
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4. Macrolide antibiotics
(3 hours)
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l The definition of macrolide antibiotics and its common varieties
l Action mechanism of macrolide antibiotics
l Molecular structure and propreties of erythromycin
l Action mechanism and application of erythromycin
l Biosynthesis of erythromycin
l Fermentation production of erythromycin
l Extraction and purification of erythromycin
l Current production situation of macrolide antibiotics and their research developments
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5.Aminoglycoside antibiotics
(3 hours)
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l The definition of aminoglycoside antibiotics and its common varieties
l Action mechanism and application of aminoglycoside antibiotics
l Molecular structure and propreties of streptomycin
l Biosynthesis of streptomycin
l Fermentation production of streptomycin
l Extraction and purification of streptomycin
l Research developments of aminoglycoside antibiotics
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6. Tetracycline antibiotics
(3 hours)
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l The definition of tetracycline antibiotics and its common varieties
l Propreties of tetracycline antibiotics
l Action mechanism and application of tetracycline antibiotics
l Biosynthesis of tetracycline
l Fermentation production of tetracycline
l Extraction and purification of tetracycline
l Research developments of tetracycline
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7. Vitamins (4 hours)
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l Vitamins and its common varities
l Propreties of vitamins and their physiological functions
l production methods of vitamins
l Molecular structure and propreties of vitamin C
l Synthesis principle of vitamin C
l Prouduction of vitamin C by two-step fermentations
l Molecular structure and propreties of vitamin B12
l Fermentation production of vitamin B12
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8. Microbial conversion of steroid hormones (3 hours)
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l The definition of steroid hormones and its common varieties
l Features of microbial conversion
l Reaction types of microbial conversion
l Steroid hormones production by microbial conversion
l Hydrocortisone production technology
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9. Genetically engineered pharmaceuticals (3 hours)
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l The definition of genetically engineered pharmaceuticals and its common varieties
l Its basic production process
l Genetic stability and cultivation of genetically engineered strains
l Separation and purification of genetically engineered pharmaceuticals
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10.Quality management of microbial pharmaceuticals (2 hours)
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l quality examination procedures and methods of microbial pharmaceuticals
l quality standards of microbial pharmaceuticals
l Concept of Good manufacture practice (GMP)
l Implement of GMP
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Textbook and Reading Lists
Textbook: Qi Xiangjun. Modern biopharming technology: Chemical Industry Press.
Reading Lists: Zhu Baoquan. biopharming technology: Chemical Industry Press.
Jiao Ruisheng. Microbial Engineering: Chemical Industry Press.
Wu Jianbo and Zhang Zhiping. Microbial Pharmaceutical Technology: Chemical Industry Press.
Formulated: Zhao Guoqun
Examintion: Feng Huiyong
Date: 2013. 3
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Module Code:
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Module Title:
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Environmental Biotechnology
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Credit Value:
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2.0 Credits
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Total Hours :
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32 Hours
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Theory hours:
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Experimental Hours:
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Module Level:
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Environmental Biotechnology
Characteristics, Objectives and Tasks of the Course
Environmental Biotechnology is one of professional required courses for students of Biological Engineering, Biology Science and Biology Technology. It is an interdisciplinary, such as environmental engineering, ecology and biotechnology etc. It plays an important role in learning and reseaching the bioremediation of environmental pollutants. Through the course study, the students will gain the basic theories, knowledges and skills of the environmental biotechnology and obtain the strong foundation for the related professional work. The main task of the course is to train the students' professional knowledge and ability in solving practical problems. Before this course study, the basic courses of Organic chemistry, Microbiology and Biochemistry should be mastered.
Basic Requirement of the Course
(1) Understand the microorganisms influence on human and environment, the relationship between human activities and environmental quality and the contact on transformation contaminated environment by microorganism.
(2) Master the wastewater biodegradability by the BOD5/COD value, understand the methods and processes of the wastewater aerobic and anaerobic treatment, know the calculation of the gas supply and nutrients amount in aeration process.
(3) Learn the biofacies change, biological processing efficiency and stumbling biology of the activated sludge.
(4) Understand the work principle and design method of regulating tank, grit chamber, aeration tank and sedimentation tank. Master the structures design and equipment selection of biological water treatment plant.
(5) Understand the relationships of biological test, biological monitoring and environmental control and management.
Contents and Hours Allocation of the Course
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Chapters and Hours Allocation
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Contents
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1. Introduction (6 hours)
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2.Microbial and pollutant in the environment behavior (6 hours)
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l Microbial and ecological environment
l Organisms to the transformation of pollutants
l The effects of pollutants on the ecological system
l Environment enzyme
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3.Wastewater aerobic biological treatment (8 hours)
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l Introduction
l Wastewater aerobic biological treatment and microorganism
l Activated sludge process and biological indicator
l Treatment system operation mode and index
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4.Wastewater anaerobic biological treatment (4 hours)
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l The basic principle of anaerobic biological treatment
l The wastewater anaerobic biological treatment methods
l Influence factors of anaerobic biological treatment
l The process design of anaerobic biological treatment
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5.Biological treatment process design (6 hours)
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l Filtering tank
l Sedimentation tank.
l Aeration tank
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6. Environmental quality biological monitoring technology (2 hours)
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l Biological monitoring classification and method
l The characteristics, Instruction mode and index of biological indicator
l The biological monitoring and evaluation of soil pollution
l The biological index method of Water pollution
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Textbook and Reading Lists
Textbook:
Wang JL.Environmental microbiology [M]. Beijing: higher education press, 2005
Chen J. Environmental microbiology [M]. Beijing: higher education press, 2002
Kong FX. Environmental biology [M]. Beijing: higher education press, 2002
Reading Lists:
Chen HL. Environmental biological technology and engineering [M]. Beijing: Chemical Industry Press, 2003
Gao QY. Environmental microbiology [M]. Beijing: higher education press, 2000
Cheng SP. Environmental microbiology [M]. Nanjing: Nanjing university press, 1994
Zhang ZJ. Environmental pollution biological monitoring and evaluation [M]. Beijing: China Environmental Science Press, 1991
Wang JL. Modern environmental biological technology [M]. Beijing: Tsinghua university press, 2001
Formulated: Yang Futing, Wang Zhixin
Date: 2013. 4
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Module Code:
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Module Title:
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Credit Value:
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2Credits
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Total Hours :
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32 Hours
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Theory hours:
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32 Hours
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Experimental Hours:
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0 Hours
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Module Level:
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Introduction to Fermentation Engineering
Characteristics, Objectives and Tasks of the Course
This course is one of bioengineering and biotechnology professional required courses, a comprehensive discipline, involved in the broad scope, and it is also a course on basic theory combining with the actual production. This course is based on, <physical chemistry>, <microbiology>,< biochemistry>, <cell biology>, <molecular biology> and other courses. On the other hand,it also has close relationship with courses opened at the same time,such as < biotechnology>, accompanied with the appropriate division of labor. This course is to teach the basic principles of fermentation technology and production technology, and let students have a better understanding and grasp of the follow-up courses like<microbiology>, <biochemistry> and so on.To enable students to understand and master the basic methods and techniques of the typical bulk fermentation production.
Basic Requirements of the Teaching
When teaching this course, we do not only clarify the basic knowledge and basic principle of fermentation process, but also highlight the practical problems during the production process operation and process control .The class is taught with lessons to consolidate students’ theory knowledge, and trains the student to apply correctly the basic theory of analysis and the ability to solve problems in practical production.
CurriculumContentsandHoursDistribution
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Chapters and Hours Allocation
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Contents
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1.Introduction (3 periods)
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l Grasp the basic knowledge of biotechnology and the process of biological products production;
l Understand the general concept of fermentation,
l Understand the application scope and characteristics of fermentation engineering, development history and the development trend; the general training method and process of fermentation process.
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2.Strain selection (3 periods)
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l Understand the screening method and process of the bacteria producing bioactive substances;
l Grasp the natural breeding, mutation breeding, cross breeding, protoplast fusion technique principle and method of breeding and gene recombination technique.
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3.Medium (4 periods)
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l Understand the fermentation culture medium composition and its role in the fermentation;
l Grasp the influencing factors on the quality of the medium and the control measures.
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4.Sterilization (4 periods)
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l Understand the concept and method of sterilization; understand microbial thermal kinetics of death;
l Grasp the factors affecting the effects of sterilization and control method;
l Special stress should be laid on grasping batch sterilization and continuous sterilization process and operating key points;
l Grasp the sterile air quality standards, preparation method;
l Grasp air filtration medium aseptic process and factors affecting the quality of sterile air.
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5.Expansion of cultivation and preservation of production strain (2 periods)
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l Understand general process of the preparation of production strains;
l Grasp key points of the preparation of various strains of production technological process and operation;
l Grasp the influencing factors on the quality of the seed and its control method;
l Grasp the principle and method of preservation.
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6.Dynamics of fermentation and control of fermentation process (3 periods)
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l Grasp the basic theory, operation characteristics, dynamics model and the application of batch cultivation, fed batch cultivation and continuous cultivation.
l Grasp the microbial metabolic regulation mode and regulating mechanism;
l Learn the relationship between primary metabolism and secondary metabolites;
l Grasp the biosynthesis of secondary metabolites;
l Grasp the metabolic regulation theory,
l Understand the concept and application of metabolic engineering;
l Understand the main control parameters and detection method of fermentation process ;
l Grasp the effect and control method of temperature, pH, dissolved oxygen, carbon dioxide, cell concentration, substrate concentration and foam .
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7.Antibiotics fermentation process (3 periods)
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l Understand antibiotic Classification and antibacterial mechanism of action;
l Grasp penicillin producing strains, fermentation process and control.
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8.Introduction of glutamic acid fermentation process (4 hours) |
l The metabolic regulation mechanism during pyruvate fermentation process
l The physiological characteristics of pyruvate -producing strains
l Pyruvate fermentation process
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9.Introduction of pyruvate fermentation process (4 hours)
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l The metabolic regulation mechanism during pyruvate fermentation process
l The physiological characteristics of pyruvate -producing strains
l Pyruvate fermentation process
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10. Course Summary(2 hours)
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l Course Summary
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Experimental teaching contents and requirements
Teaching materialsandreferences
Main Teaching material:
Yu L.J. Fermentation engineering principle and technology applications
References:
[1]Xiong Z.G. Process principle of Fermentation. Chinese medical science and technology Publishing House
[2]Yu J.T.. New biotechnology.Chemistry Industry Publishing House
[3] Yao R.H. the principle of Microbial engineering process, South China University of Technology Publishing House
[4]Cao J.W., Microbial engineering,SciencePublishing House
[5]Chu J. Modern industrial fermentation control study,Chemistry Industry Publishing House
Formulated: Feng Huiyong
Date :2013.4