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Bioprocess Engineering
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Chemical Reaction
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Mechanical Process
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Environmental Process
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Fluid Mechanics
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Home _Departments _Bioprocess Engineering
Bioprocess Engineering
Lecture Bioprocess and bio-reaction technology
Professor Prof. Buchholz
Content Basics of reaction kinetics (micro-heterogenic catalysis, enzyme reactions, enzyme und substrate inhibition; kinetics of growth); biotechnical production process (batch-culture, konti-culture, creation of product); classical methods (fermented food, amino acids, polysaccharides, antibiotics); modern methods (GVO, protein synthesis, immobilization); balance; modelling (model parameter, CO2balance, elementary balance); mass transport (models, creations of bubbles, coalescence); reactor models; time of stay; reactors in biotechnology (bubble pillars, stirrer tank); stirring and aeration (stirring organs, power requirement, mixing characteristics); rheology of fermentation solutions; transmission of scale; sterilisation; fermenter environment (measurement and regulation engineering); examples of biotechnical processes.
Aims of the lecture The students should understand the application of reaction kinetics to biological processes and the production process of biological products. They should also be able to design bioreactors in light of the mass transport and the mixing behaviour considerations.
Lecture Marine biotechnology
Professor Prof. Buchholz
Content Seawater (salinity, osmotic pressure, solution chemistry of carbon and nitrogen, temperature, pH); marine habitats and productivities (mutations, light influx); marine organisms (morphology and cell growth, metabolism, biotechnological relevance); screening (procedure and targets); phototrophic biotechnology (photosynthesis, light and dark reactions, pigments, fluorescence); electromagnetic radiation (natural and artificial light sources, light influx, rate of photosynthesis, light use efficiency); cultivation technology (cultivation of micro-algae and cyano-bacteria, sterile technology, scale-up); practical course.
Aims of the lecture The topics in the marine biotechnology are discussed theoretically and applied practically, using the example of phototrophic microorganisms (algae, cyano-bacteria).
Lecture Cell Technology
Professor Dr. Lindenberger
Content What is meant by a sterile working environment in cell culture techniques (Equipment, behaviour, safety precautions techniques); relevant culture systems (T-Flask and bioreactor; interactions with the cells, products, and nutrients); production of antibodies with hybridoma cells, insect cells and baculoviruses (biopesticides, recombinant proteins); immobilization (procedure, materials, xenogeneic transplants, immune protection, maximizing the yield of recombinant proteins); establishment of cell lines; characterization of cell cultures (microscopy, trypan blue, MTT, resazurin, EZ4U in CFDA-SE, PJ, FACS, MACS); typical metabolic pathways in cell cultures; needs of cell cultures (nutrients, pO2, adherence, shear stress, buffer systems, pH); medically relevant applications (liver replacement systems, cancer therapy, artificial skin); toxicity and toxicity tests; stem cell procedures and cell differentiation.
Aims of the lecture The students should understand how to read professional literature critically. Based on 1-3 literature examples per teaching session, it will be shown how unreliable publications in respected journals can be. Furthermore, students learn how to produce the ideal culture system (for example, organ cultures) or how to optimize the yield of a process (e.g. antibodies, recombinant proteins) by identifying the relevant analogies with the living system and how to implement them practically. This includes an in-depth understanding of verifying analysis, biochemistry and material sciences.
Lecture Food technology
Professor Prof. Buchholz
Content Food chemistry; Food microbiology; Quality control; Technology (Heat treatment, Packaging, Drying); Processing (product quality, nutrient content, health value, colour, aroma, texture); additives; enzymes (Enzymology, Immobilization, ingredients); fermented food (bread dough, wine, beer, cheese); biochemistry, molecular biology and Genetics of microorganisms; genetic engineering and food.
Aims of the lecture Introduction to food technology supported by practical exercises. Improvement of biological raw material to consumable food, quality sustainability.