Bioreactor culture and control techniques

This à la carte module is designed to provide an introduction to the use of bioreactors, with the aim of developing a strategy for the optimal production of cell concentrations or high value-added molecules for the agri-food industry.

Course languages: French 

Course material languages: French and English

Fundamental microbiology, growth and nutritional requirements.
Matter and heat transfer course.

At the end of the module, students will be able to:
- Apply their knowledge of different culture techniques
- Select a relevant microorganism and adapt a culture technique to achieve optimal production
- Apply the knowledge acquired to define and/or optimize an industrial production strategy

Plan:
Introduction to the use of bioreactors
Understanding the parameters related to microbial growth
Evaluation of a bioprocess (yield, productivity, oxygen transfer (Kla), metabolic quotients...)
Monitoring the physico-chemical and biological parameters of a bioprocess
Separation and extraction of products of interest

Food microbiology

Unit operations in biological engineering. 3. Fermentation. Pascal Chillet BioTEC. Ed. SCérEn. 2011.
Brock: Biology of microorganisms. Michael Madigan and John Martinko (11th edition). Ed. Pearson Education 2007.
Biotechnologie, René Scriban éd. TecetDoc Lavoisier 3ème édition 2005
Microbiologie, 2nd edition. Prescott, Harley, Klein. De Boeck, 2003