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

Fermentation for Food Applications

Content

List of Units

Tutors

Downloadable Resources