Fermentation for Food Applications

Release Date: 19th Jan 2022

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.

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	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.).
Upstream operations	The upstream line; Types of fermentation (solid-state, submerged, etc.); Media selection, preparation and sterilisation; Fermentation conditions; Industrial instrumentation and control.
Key process concepts	Sterilisation systems Kinetic calculations (MO growth phases) Aeration systems
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.
Industrial processes and 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
Case Studies	Alcoholic beverages; Dairy products; Probiotic products; Biorefinery for waste valorisation

Tutors

Tutors Name
Jose Gayo Pelaez
Meirion Roberts
Prof Darren Oatley Radcliffe

Fermentation for Food Applications

Learn how to develop, refine and scale-up processes for brewing, yoghurt and cheese making, probiotic products; or even to gain value from waste

Content

List of Units

Tutors

Downloadable Resources