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.

Department

Bachelor's program Biotechnology & Food Engineering