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Fermentation for Food Applications

Fermentation for Food Applications

Release Date: Feb 2021


Professional Accreditation: IEMA (as part of MSc)


Lead Organisation: Swansea University


This module is aimed at anyone interested in developing or refining processes for brewing, yoghurt and cheese making, making probiotic products; or waste valorisation. It begins with an introduction to fermentation processes before looking in detail at the equipment, processes and parameters for successful production. It will  help you:

  • To outline and specify a controlled operating space;
  • Understand the key process parameters for successful bioreactor operation;
  • Design, optimise and scale-up a bioreactor for a given duty;
  • Identify opportunities within your business which could benefit from the use of bioreactors by comparison with case studies.

Content

List of Units

Introduction to Fermentation Processes
  • Basic concepts and definitions;
  • Existing technologies;
  • Brief intro to bioreactors – overview, functions, types, etc.;
  • Examples and applications;
  • Fermented food products.
Fermentation cultures
  • Types of fermentative micro-organisms;
  • Micro-organism isolation;
  • Micro-organism preservation;
  • Optimal intrinsic parameters (pH, T, O2, incubation period, etc.).
The fermentation process: upstream operations
  • The upstream line;
  • Types of fermentation (solid-state, submerged, etc.);
  • Media selection, preparation and sterilisation;
  • Fermentation conditions;
  • Industrial instrumentation and control.
Bioreactors: batch mode
  • General principles;
  • Components;
  • General operation, cycle times and batch times.
  • Sterilisation;
  • Reaction kinetics;
  • Equations and modelling;
  • Common applications.
Bioreactors: the CSTR
  • General principles;
  • Components;
  • General operation, cycle times and batch times.
  • Sterilisation;
  • Reaction kinetics;
  • Equations and modelling;
  • Common applications.
Bioreactors: Other types
  • Tower;
  • Airlift;
  • Bubble column;
  • Fluidised bed;
  • Membrane, etc.
The fermentation process: downstream operations
  • Recovery and purification of biomolecules;
  • Purification strategies: types, applications;
  • Sedimentation, coagulation and flocculation;
  • Filtration and Membrane separations;
  • Evaporation, distillation and drying.
Workshop

Yogurt-making

Industrial processes
  • Alcoholic beverages;
  • Dairy products;
  • Probiotic products;
  • Biorefinery for waste valorisation
Case Studies

Tutors

Tutors Name
Dr Micael Andrade
Dr Darren Oatley Radcliffe