Fermentation Technology

Is recommended prior knowledge of enzyme and microbial kinetics as well as biochemical engineering.

The theoretical lectures are predominantly expository and it will prevail a strong interaction between the concepts taught and their practical application at industrial level.
In the practical classes, the fundamentals of the experimental work are presented, the fermentative processes are carried out, and finally the obtained results are interpreted and discussed in written technical reports. Students are encouraged to previously read the recommended and specific bibliography for each particular work, and to critically analyse the results in accordance with the scientific evidences.

The course aims to provide students with the knowledge of industrial fermentation processes.
1. Know the different types of fermentations. Identify the microorganisms used at the industrial level and the products obtained by fermentation. Understand the biochemical mechanisms of fermentation.
2. Know the industrial technologies for the production of bioproducts by fermentation. Identify the equipment used in laboratory and industrial processes, and their specific characteristics.
3. Employ technologies for fermentation and the production of industrial interest compounds. Perform fermentation processes at the laboratory and pilot scale.
4. Recognize and apply the techniques of analysis, cultivation, and control of microorganisms during fermentations. Make quantitative and qualitative assessments in terms of biomass, substrate and products evolution, in fermentation processes.
5. Characterize, use and control fermentations performed by microorganisms.

Theoretical component
1 Microbial metabolism and biochemical aspects of fermentations (biochemical pathways). 2 Nutritional needs, fermentation operation modes and industrial systems used. 3 Fermentations: with alcohol production (bioethanol – fuel, fermented beverages); with acid production (lactic, acetic, etc.); for solvent production; for the production of microorganisms of industrial interest (yeasts, fungi, bacteria, microalgae); for the production of bacterial polyesters (PHA and PHB); and for the production of bio-insecticides (advances and limitations).
Practical component
Practical works at laboratorial and pilot scale. Production of fermented foods (from vegetable and animal origin) with the production of alcohol and acids. Production of m.o. of industrial interest (yeasts, fungi, bacteria, microalgae). Production of bioproducts (pigments, antibiotics, steroids, bio-insecticides). Biological treatment of effluents. Use fermenters with and whithout control systems.

• - Componente teórica - 60.0%
• - Componente Prática - 40.0%

• - Exame Prático - 40.0%
• - Exame Escrito - 60.0%

NAO