Fermentation Technology

Delve into the latest in biological and biochemical technology, with an emphasis on biological systems with industrial practices. The longest-running course in the MIT Professional Education catalog, this popular program reviews fundamentals and provides an up-to-date account of current industry knowledge. Alongside accomplished peers, you’ll acquire the tools you need to improve existing biological manufacturing systems or design new ones for downstream processes.

Participant Takeaways
– Examine the application of biological and engineering principles to problems involving microbial, mammalian, and biological/biochemical systems.
– Recognize the fundamentals of fermentation technology.
– Describe current knowledge in biological and biochemical technology, with a focus on industrial practices.
– Comprehend growth and metabolism, genetics and metabolic engineering in the age of genomics, the biological basis for monitoring bioprocesses including process analytical technology, and applications of the modern biological concepts in bioprocess developments.
– Examine eukaryotic and prokaryotic protein expression relevant to industrial practice, including post-translational modifications (esp. protein glycosylation).
– Assess power requirements in bioreactors, modeling of bioprocesses, traditional and new concepts in bioprocess monitoring, and the biological basis for industrial fermentations and cell cultures.
– Distinguish bioreactor operations in bacteria and mammalian cell systems, oxygen transfer and shear in bioreactors, process improvement through metabolic manipulations, and scale-up of bioreactors such as bacterial, yeast, and mammalian cells.
– Analyze the bioprocess paradigm: Scale-down, bioprocess simulation and economics, sterilization, and bioburden in biological manufacturing.
– Examine considerations in bioprocess simulation and economics, sterilization in biological manufacturing, and clinical implications of bioprocesses.

Use promo code KSA10 for a 10% discount on this course.