Biotechnological processing

Course contents

- Cell structure and cell disruption
- Whole broth extraction / liquid-liquid extraction
- Centrifugation
- Membrane technology (MF, UF, NF, RO, ED)
- Adsorption/capture chromatography
- Preparative chromatography
- Crystallization / isolation / drying
- Stability
- Powders and their handling

Department

Bachelor's program Biotechnology & Food Engineering