Biotechnology laboratory

Course contents
  • Students are assigned to prepare the individual steps of a biotechnological
    process in biopharmaceutical production including fermentation, downstream
    processing and analytics.
    - Fermentation of a eukaryotic organism
    - Basic principles of biotechnological processing
    - Factors of influence on processing
    - Product stability and degradation
    - Qualitative and quantitative characterization of the phases of processing on the
    basis of chromatography
    - Overview of downstream processing techniques
    - Basic principles of biotechnological processing
    - Factors of influence on processing
    - Implementation of downstream processing using relevant techniques, cell
    disruption, separation of biomass components by conventional filtration,
    cross-flow filtration, centrifugation, cell and product distribution in
    aqueous phases, extraction and precipitation of products
    - The students apply relevant methods to determine the parameters
    of biotechnological reactions (e.g. mixing time, probe dynamics, substance
    transfer, respiratory quotient, growth rates). They implement qualitative
    and quantitative characterizations in line with the standards of quality
    assurance the course teaches on the basis of relevant examples from
    the industry such as fruit juice extraction.