This module will provide learners with an overview of the applications that relate to the use of microbes in biotechnology and in biopharmaceutical manufacture of useful products and services. Syllabus content will include the historical discovery of useful microorganisms, strain selection and genetic improvement.
Learning Outcomes
On successful completion of this module the learner will be able to:
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Learning Outcome Description
LO1
Describe how beneficial microbes have been discovered and employed in large scale bioprocesses
LO2
Explain the construction and composition of growth media used in the cultivation of microbes at industrial scale
LO3
Explain options for bioreactor design, control and optimisation in biotechnology and biopharmaceutical operations
LO4
Demonstrate a knowledge of the downstream processes employed in the purification and finishing steps involved in biopharmaceutical manufacture
LO5
Demonstrate adequate practical and theoretical skills in working with industrially important microorganisms and their metabolites in a laboratory environment
Dependencies
Module Recommendations
This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
Indicative Content
Review Applied Microbiology with relevance to Industrial uses
Summary of 2nd year general and applied microbiological principles of particular importance to the commercial exploitation of valuable microbes.
Industrial Microbiology
Principles and definitions of fermentation, fermenter and bioreactor. Classification of fermentation products to include, biomass, metabolites and bio-transformations. Biotech products by sector, bulk and fine chemicals. Primary and secondary metabolites as industrially valuable products. Other biotechnological applications of microbial cells as bio-catalysts and in bio-remediation. Penicillin its discovery and large scale production. Novel approaches to antibiotic discovery. Production of organic acids, amino acids, industrial enzymes and other metabolites. The uses of immobilized enzymes and bio-catalysts. Microbial bio-transformation of steroids and amino acids. The importance of acetone butanol in the development of fermentation science and other selected topics.
Industrial Bio-processing
Upstream bio-processing: essential features of a fermenter, different kinds of fermenters, sterilisation and maintenance of sterility, introduction to gas exchange and mass transfer and scale-up. Downstream processing: separation technologies, centrifugation and filtration, cell disintegration, solvent extraction and other purification techniques. Screening for metabolites. Strain improvement. Culture management. Inoculum preparation. Substrates for industrial fermentations. Regulation of enzyme activity and synthesis. Metabolic control and the overproduction of desirable metabolites. Primary and Secondary metabolism.
Fungi in Biotechnology
100 years of Aspergillus niger and its products in Industrial Microbioogy. Transport and metabolism in Fungi. Enzymes from Fungi. Solid state fermentation. The microbiology of mushroom production, alcohol, lactic acid and yeast production. Single Cell Protein. Yeast Microbiology in brewing and baking. Yeast genomics in brewing including evolution, domestication and diversity. Antifungals.
Module Content & Assessment
Assessment Breakdown
%
Continuous Assessment
20.00%
Practical
20.00%
End of Module Formal Examination
60.00%
Assessments
Reassessment Requirement
Exam Board It is at the discretion of the Examination Board as to what the qualifying criteria are.
Reassessment Description Students must achieve a minimum grade (35%) in both the practical/CA and final examination
SETU Carlow Campus reserves the right to alter the nature and timings of assessment
Module Workload
Workload: Full Time
Workload Type
Workload Category
Contact Type
Workload Description
Frequency
Average Weekly Learner Workload
Hours
Lecture
Contact
No Description
12 Weeks per Stage
2.00
24
Practicals
Contact
No Description
12 Weeks per Stage
2.00
24
Independent Learning
Non Contact
No Description
15 Weeks per Stage
5.13
77
Total Weekly Contact Hours
4.00
Module Resources
Recommended Book Resources
Michael T. Madigan. (2012), Brock Biology of Microorganisms, Benjamin-Cummings Publishing Company, p.1043, [ISBN: 9780321649638].
Peter F Stanbury,Allan Whitaker,Stephen J Hall. (2016), Principles of Fermentation Technology, Butterworth-Heinemann, p.824, [ISBN: 9780444634085].
This module does not have any article/paper resources