
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 |
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Fermentation cultures |
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The fermentation process: upstream operations |
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Bioreactors: batch mode |
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Bioreactors: the CSTR |
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Bioreactors: Other types |
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The fermentation process: downstream operations |
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Workshop | Yogurt-making |
Industrial processes |
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Case Studies |
Tutors
Tutors Name |
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Dr Micael Andrade |
Dr Darren Oatley Radcliffe |