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Module Title |
Industrial Bioprocessing
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Module Code |
BE401
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School |
School of Biotechnology
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Online Module Resources
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Level |
4
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Credit Rating |
5
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Pre-requisite |
None
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Co-requisite |
None
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Module Aims
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· To review a number of key industrial processes in depth, from the traditional to the recently-evolved, with special emphasis on their underlying biotechnological strengths and current limitations.· To outline how biotechnological innovations have resulted in process improvements and economies.· To integrate the biological and engineering principles involved in the production and recovery of commercial biotechnology products.
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Learning Outcomes
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Students will gain:· An understanding of the biotechnological basis of traditional malting and brewing methodologies· An understanding of the different strategies used in specific biotechnological processes for the manufacture of microbial products on a commercial scaleThe ability to discuss/ predict possible future developments in specific microbially-based industries in the context of developing technologies.
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Indicative Time Allowances
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Hours
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Lectures |
30
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Tutorials |
0
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Laboratories |
0
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Seminars |
0
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Independent Learning Time |
45
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Total |
75
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Placements |
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Assignments |
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NOTE
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Assume that a 5 credit module load represents approximately 75 hours' work, which includes all teaching, in-course assignments, laboratory work or other specialised training and an estimated private learning time associated with the module.
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Indicative Syllabus
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MALTING AND BREWINGUnit Operations of Malting and Brewing - malting operations (steeping, germination and kilning); the water of brewing centres; milliing; mashing (infusion-, decoction-, double- and temperature programmed-); solid adjuncts; hops; wort boiling; cooling and aeration; yeast propagation; course of batch fermentation (ale, stout and lager); continuous fermentation; fermenter design; control of fermentation; post fermentation treatments (fining, secondary fermentation, filtration); pasteurisation and packaging; flavour development; yeast and barley strain development; quality control.MICROBIAL BIOTECHNOLOGYIndustrial Scale Production and Recovery of Microbial Products - small, medium and large scale processes; typical product concentrations leaving fermenters; strategies and equipment involved in the production and recovery of the following products: antibiotics, enzymes, industrial alcohol, organic acids, single cell protein, microbial polysaccharides and amino acids.PRODUCTION OF RECOMBINANT PRODUCTSRegulatory and safety regulations.
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| Assessment | | Continuous Assessment | 20% | Examination Weight | 80% |
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Indicative Reading List
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Essential:Biochemical Engineering & Biotechnology Handbook B. Atkinson & F. Mavituna Macmillan 1991The Biotechnology of Malting and Brewing J.S. Hough Cambridge University Press 1985Industrial Enzymology T. Godfrey & J. Reichelt Macmillan 1983Principles of Biotechnology A. Wiseman Chapman & Hall 1983Supplementary:Basic Biotechnology J. Bu'Lock & B. Kristiansen Academic Press 1987Biochemical Engineering Fundamentals J. Bailey & D. Ollis McGraw-Hill 1986An Introduction to Brewing Science and Technology Institute of Brewing 1987
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Programme or List of Programmes
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| AS | BSc in Analytical Science |
| BSSA | Study Abroad (DCU Business School) |
| BSSAO | Study Abroad (DCU Business School) |
| BT | BSc in Biotechnology |
| ECSA | Study Abroad (Engineering & Computing) |
| ECSAO | Study Abroad (Engineering & Computing) |
| HMSA | Study Abroad (Humanities & Soc Science) |
| HMSAO | Study Abroad (Humanities & Soc Science) |
| SHSA | Study Abroad (Science & Health) |
| SHSAO | Study Abroad (Science & Health) |
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