|Lecturer:||Prof. Dr.-Ing. Jochen Büchs|
|Course schedule:||Please get them from the Course calendar RWTHOnline|
|Lecture notes:||Available on Moodle|
Within this class, fermentation characteristics of various organisms are discussed and modeled, especially at the level of growth- and product formation kinetics. This includes the use of different processes for the cultivation of various organisms such as bacteria, yeasts, algae, and fungi. Furthermore, the the cultivation characteristics of the respective species are presented. The focus of this course is on the discussion of specific kinetic phenomena such as inhibition and limitation, along with the biological impacts of different cultivation strategies such as batch, fed-batch, and continuous cultivation. In order to be able to operate and control a biological process, the students will study different methods for influencing the process parameters.
This course also covers the mathematical background of the aforementioned phenomena, including modeling and computer-aided simulation. To illustrate the practical relevance of the topics, a wide range of examples will be presented, modeled, and simulated by the students using the ModelMaker software, which is easy and quick to learn for beginners due to its intuitive interface.