Last modified: 11 Jul 2025 14:46
This course introduces the fundamentals of microbiology and biochemistry, which are necessary for understanding and designing biotechnological processes. The kinetics of enzymatic reactions and of microbial growth is presented. Focus is given to mass balances for enzymatic reactions and for microbial fermentations in different types of reactors: batch, continuous, fed-batch. The mass and heat transfer theory developed as part of other courses is applied to biochemical process, with focus on substrate, oxygen and heat transfer. The design and scale-up of biochemical processes is presented. Some typical biochemical processes are described.
Study Type | Undergraduate | Level | 4 |
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Term | First Term | Credit Points | 15 credits (7.5 ECTS credits) |
Campus | Aberdeen | Sustained Study | No |
Co-ordinators |
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This course introduces the fundamentals of microbiology and biochemistry, which are necessary for understanding and designing biotechnological processes. The kinetics of enzymatic reactions, with free and immobilised enzymes, and of microbial growth is presented. Focus is given to mass balances for enzymatic reactions and for microbial fermentations in different types of reactors: batch, continuous, fed-batch. The mass and heat transfer theory developed as part of other courses is applied to biochemical process, with focus on substrate, oxygen and heat transfer. The design and scale-up of biochemical processes is presented. Downstream processes for product separation and purification are also covered. Some typical biochemical processes are described.
Information on contact teaching time is available from the course guide.
Assessment Type | Summative | Weighting | 30 | |
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Assessment Type | Summative | Weighting | 30 | |
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Assessment Type | Summative | Weighting | 40 | |
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Assessment Weeks | Feedback Weeks | |||
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Timed Online Test |
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There are no assessments for this course.
Assessment Type | Summative | Weighting | ||
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Knowledge Level | Thinking Skill | Outcome |
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Factual | Remember | ILO’s for this course are available in the course guide. |
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