Engineering Biotechnology
Semester 2, 2019
Staff
Calendar notes
Principles of biochemical engineering. Exploitation of bioreaction and bioprocess systems. Enzyme and microbial reaction kinetics, bioreactor design and downstream processing. Examples of biochemical process and food industry applications.
Prerequisite: ENGSCI 111 or equivalent Restriction: CHEMMAT 361, 464, FOODSCI 704
Intended learning outcomes |
Related graduate attributes |
Related assessments |
|---|---|---|
General concepts on industrial microbiology and biotechnology A student will understand and be able to explain 1. Biotechnology as a defined discipline. 2. Microorganisms used in industrial microbiological processes and major products produced including primary and secondary metabolites. 3. Types of industrial bioprocesses and applications: production of foods, antibiotics, vaccines, treatment of sewage and wastewater, and selected others 4. Fermented foods production processes 5. Major stages involved in a bioprocess: upstream processing, fermentation and downstream processing 6. Characteristics of large-scale fermentors, fermentation monitoring and scale-up of fermentation processes 7. Types of bioreactor configurations 8. Practical considerations for bioreactor construction |
ENGA01: engineering knowledge (4) ENGK01: theory of natural sciences (3) ICHEME_A 2.2.: Fundamentals (4) ICHEME A2.2.2: Thermodynamics and transport (3) ICHEME A2.2.3: Momentum, heat and mass transfer (3) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (4) ICHEME A2.4.2: Principles of processing equipment. (3) UOA_1: Disciplinary Knowledge and Practice (4) |
No related assessments |
Microbial and enzyme reaction kinetics A student will understand and be able to explain 9. Basic reaction concepts: reaction thermodynamics, reaction yield, reaction rate and kinetics, effect of temperature on reaction rate 10. Calculation of reaction rates from experimental data 11. Reaction kinetics applied to biological systems: zero-order and first-order kinetics, Michaelis-Menten enzyme kinetics 12. Effect of conditions on enzyme reaction rate and cell kinetics 13. Determination of enzyme kinetic constants from batch data and the kinetics of enzyme deactivation 14. Regulation of enzyme activity 15. Yields in cell culture 16. Cell growth kinetics 17. Kinetics of compounds production in cell culture and kinetics of substrate uptake in cell culture 18. Determining cell kinetics from batch data 19. Effect of maintenance on yields 20. Kinetics of cell death |
ENGA01: engineering knowledge (4) ENGA02: problem analysis (1) ICHEME_A 2.2.: Fundamentals (4) ICHEME A 2.2.1: Material and energy balances (3) ICHEME A2.2.2: Thermodynamics and transport (3) ICHEME A2.2.3: Momentum, heat and mass transfer (3) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (4) ICHEME A2.3.3: Numeric and computer methods for problem solving. (1) ICHEME_A2.4.1: Process and product technology (3) ICHEME A2.4.3: Impact of processing (4) UOA_1: Disciplinary Knowledge and Practice (4) |
No related assessments |
Reactor Engineering 21. Batch operation of a mixed reactor: batch enzyme reaction time and batch cell culture time 22. Total time for batch reaction cycle 23. Continuous operation of a mixed reactor: enzyme reaction and cell culture 24. Sterilization of liquid medium and air supply 25. Sustainable bioprocessing |
ENGA01: engineering knowledge (4) ENGA03: design and solution development (1) ENGA07: environment and sustainability (1) ICHEME_A 2.2.: Fundamentals (4) ICHEME A2.2.5: Reactor engineering (3) ICHEME_A2.4.1: Process and product technology (3) ICHEME A2.4.2: Principles of processing equipment. (3) ICHEME A2.4.3: Impact of processing (4) ICHEME_A2.6.1: Nature of safety and loss prevention. (1) ICHEME A2.7.1: Sustainability (1) ICHEME_A3.2.1: Chemical engineering practice-lab practice (2) UOA_1: Disciplinary Knowledge and Practice (4) |
No related assessments |
Fluid flow and mixing A student will understand and be able to explain 26. Classification of fluids 27. Reynolds number calculation for stirred vessels 28. Viscosity and viscometers 29. Non-Newtonian fluids, general power law, apparent viscosity calculation 30. Rheological properties of fermentation broths 31. Mixing: impeller designs, flow patterns in agitated tanks, mechanisms of mixing, assessing mixing effectiveness, estimating mixing time 32. Power requirements for mixing 33. Scale-up mixing systems 34. Improving mixing in fermentors 35. Effect of rheological properties on mixing 36. Role of shear in stirred fermentors 37. Relation between heat transfer, cell concentration and stirring conditions |
ENGA01: engineering knowledge (4) ENGA03: design and solution development (1) ENGK01: theory of natural sciences (3) ENGK05: engineering design (1) ICHEME A 2.2.1: Material and energy balances (3) ICHEME A2.2.2: Thermodynamics and transport (3) ICHEME A2.2.3: Momentum, heat and mass transfer (3) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (4) ICHEME_A2.4.1: Process and product technology (3) ICHEME A2.4.2: Principles of processing equipment. (3) ICHEME A2.4.3: Impact of processing (4) UOA_1: Disciplinary Knowledge and Practice (4) |
No related assessments |
Oxygen mass transfer in bioreactors A student will understand and be able to explain 38. Gas-liquid mass transfer 39. Oxygen uptake in cell cultures 40. Oxygen transfer in fermentors 41. Measuring dissolved oxygen concentrations 42. Estimating oxygen solubility 43. Mass-transfer correlations 44. Oxygen transfer in large vessels |
ENGA01: engineering knowledge (4) ICHEME_A 2.2.: Fundamentals (4) ICHEME A2.2.2: Thermodynamics and transport (3) ICHEME A2.2.3: Momentum, heat and mass transfer (3) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (4) ICHEME_A2.4.1: Process and product technology (3) ICHEME A2.4.3: Impact of processing (4) ICHEME A2.5.3: Systems dynamics (2) ICHEME_A3.2.1: Chemical engineering practice-lab practice (2) UOA_1: Disciplinary Knowledge and Practice (4) |
No related assessments |
Downstream processing and unit operations A student will understand and be able to explain 45. Techniques used to recover and purify fermentation products 46. Cell disruption 47. Filtration 48. Centrifugation 49. Evaporation 50. Ultrafiltration 51. Liquid-liquid extraction 52. Adsorption 53. Chromatography 54. Sterilization 55. Finishing: drying and crystallization |
ENGA01: engineering knowledge (4) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (4) ICHEME A2.4.2: Principles of processing equipment. (3) ICHEME A2.4.3: Impact of processing (4) UOA_1: Disciplinary Knowledge and Practice (4) |
No related assessments |
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