
Fermentation for Food Applications
Release Date: January
Professional Accreditation: IEMA (as part of MSc)
Lead Organisation: Swansea University
Learn how to develop, refine and scale-up processes for brewing, yoghurt and cheese making, probiotic products; or even to gain value from waste
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.
The module contains a workshop, details of which can be found here
This module is delivered by Swansea University's College of Engineering and does involve the use of maths, however, one-to-one maths help sessions are available if needed.
Content
List of Units
Fermentation Technology: an overview |
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Fermentation cultures |
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Upstream operations |
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Key process concepts |
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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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Industrial processes and downstream operations |
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Workshop | Yogurt-making |
Case Studies |
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Tutors
Tutors Name |
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Jose Gayo Pelaez |
Meirion Roberts |
Prof Darren Oatley Radcliffe |