Fermentacion Technology

The theoretical teaching is based on oral presentations supported by multimedia presentations. Discussion of the fundamentals of the experimental work to be carried out (at the beginning of the experimental classes) and of the results obtained and their interpretation (at the end of the classes). In the theoretical-practical component, a space for discussion on the topics under study and their application in other contexts will be provided, with students encouraged to conduct a prior reading of the recommended bibliography. The theoretical-practical component includes a laboratory component per module and exercises for solving.

Fermentation Technology subject aims to provide the student with knowledge about industrial fermentation processes. It is intended that students:

1 Know the different types of fermentations. Identify the microorganisms used at the industrial level and the products obtained. Understand the biochemical mechanisms of fermentations.

2 Learn about industrial technologies of bioproducts production by fermentation. Identify the equipment used in laboratory and industrial processes, and their characteristics.

3 Use fermentation and production technologies for compounds of industrial interest. Perform in laboratory and pilot-scale fermentation processes.

4. Characterize, use and control fermentative processes.

5. Recognize and apply the techniques of analysis, cultivation, and control of microorganisms in fermentative processes.Make quantitative and qualitative evaluations in terms of the evolution of biomass, substrate and fermentation products in these systems and processes.

Theoretical component

1. Microbial metabolism and biochemical aspects of fermentations (biochemical pathways).

2. Nutritional needs, ways of conducting fermentations and industrial systems used.

3. Fermentations with production; alcohol (bioethanol – fuel, fermented beverages); acids (lactic, acetic, etc.); solvents; of microorganisms with industrial interest (yeasts, fungi, bacteria, microalgae) and probiotics; bacterial polyesters (PHA and PHB); and bioinsecticides (advances and limitations).

4. Production of fermented foods (of plant origin and animal origin) with the production of alcohol and acids.

5. Production of microorganisms with industrial interest (yeasts, fungi, bacteria, microalgae).

6. Production various products (pigments, antibiotics, steroids, bioinsecticides).

7. Biological treatment of effluents.

8. Use of fermenters with built-in control systems.

9. Practical execution of fermentations on a laboratory scale and on the pilot scale.

NAO