Module Specifications..
Current Academic Year 2023 - 2024
Please note that this information is subject to change.
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Description To integrate individual unit operations into a production and recovery scheme for a variety of biotechnology processes. To develop experimental planning and scheduling skills. To develop skills in group-leadership, task-delegation, process monitoring and concise report writing. To develop skills in choosing the most efficient product recovery scheme. To inculcate the importance of safe working practices in the potentially dangerous environment of a bioprocessing laboratory. | |||||||||||||||||||||||||||||||||||||||||
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Learning Outcomes 1. cultivate microorganisms on a large-scale under aseptic conditions 2. convey fluids between vessels and heat and cool the vessel contents in a safe and efficient manner 3. ascertain the temporal variations in substrate, biocatalyst and product concentration over the course of a bioconversion 4. recover bioproducts using a variety of separation techniques 5. demonstrate skills in group-leadership, task-delegation, process monitoring and concise report writing | |||||||||||||||||||||||||||||||||||||||||
All module information is indicative and subject to change. For further information,students are advised to refer to the University's Marks and Standards and Programme Specific Regulations at: http://www.dcu.ie/registry/examinations/index.shtml |
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Indicative Content and Learning Activities
Individual students undertake 3 of the following processes (scale of process is shown in brackets)Production of ale, stout or lager (100 L)Production and recovery of Bakers' Yeast (10 L)Production and recovery of an enzyme using a recombinant yeast strain (10 L)Production of glucose by the hydrolysis of starch (10 L)Recovery of enzyme from plant tissue (25 L)Recovery of enzyme from animal tissue ( Recovery of citric acid from a fermentation broth (50L)Processing of cheese whey into protein and lactose and subsequent production of glucose by lactose hydrolysis (60L)Production of cheese (10 L) | |||||||||||||||||||||||||||||||||||||||||
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Indicative Reading List
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Other Resources None | |||||||||||||||||||||||||||||||||||||||||
Programme or List of Programmes
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| Date of Last Revision | 21-SEP-11 | ||||||||||||||||||||||||||||||||||||||||
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