The course will cover fermentation methodology, growth kinetics of microbes in different culture conditions, isolation of industrially important microbial strains and methods to improve the strains further. Also, sterilization processes used in fermentation, design and use of fermenters and significance of aeration will be covered. The course content also includes protein purification techniques and their operational principles and applications. The basis of various methods for protein analysis will be covered and in addition, the right handling and storage of proteins will be discussed.
- Teacher: Janne Leivo
- Teacher: Tero Soukka