Fermentation Technology CHE 6th Sem Syllabus for VTU BE 2017 Scheme (Professional Elective-II)

Fermentation Technology detail syllabus for Chemical Engineering (CHE), 2017 scheme is taken from VTU official website and presented for VTU students. The course code (17CH653), and for exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below.

For all other che 6th sem syllabus for be 2017 scheme vtu you can visit CHE 6th Sem syllabus for BE 2017 Scheme VTU Subjects. For all other Professional Elective-II subjects do refer to Professional Elective-II. The detail syllabus for fermentation technology is as follows.

Course Objectives:

The students will

1. Be able to understand role of microorganisms in fermentation.
2. Be able to understand the various fermentation technologies used.
3. Be able to learn the production of important products through fermentation.

Module 1

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Module 2

Isolation, preservation Pathways and improvement of industrial Microbes: Isolation, preservation Improvement of industrially important microorganisms, DNA techniques Induction, carbon catabolite repression, crab tree effect, feedback Inhibition and repression

Module 3

Media, Sterilization inoculum for industrial fermentations: Introduction, Typical media, Energy sources, Carbon sources, Nitrogen sources, Buffers, Oxygen requirements, Antifoams, Medium optimization, Medium sterilization: The design of batch sterilization processes, The design of continuous sterilization processes, Sterilization of the fermenter, feeds and air, Filter sterilization The development of inocula for yeast , bacterial and fungal processes, The aseptic inoculation of plant fermenters

Module 4

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Module 5

Important products through Fermentation: Organic acids: citric and acetic acid; enzymes: amylase, protease, lipase; antibiotics: penicillin; vitamins: vitB12; amino acids: lysine, Glutamic acid; organic solvents: ethanol, acetone butanol; alcoholic beverages: wine, beer; biomass: baker’s yeast ; bio fertilizers; bio pesticides; bio surfactant; steroid transformation; biopolymers

Course Outcomes:

After studying this course, students will be able to:

1. Appreciate the use of microorganisms for the production of value added commodities.
2. Describe key industrial bioprocesses, from the traditional to the recently evolved.
3. Integrate biological and engineering principles involved in the production and recovery of commercial products.
4. Develop critical thinking skills and learn to employ a quantitative, scientific approach towards conversion of biological materials to value added products.

Question paper pattern:

• The question paper will have ten questions.
• Each full Question consisting of 20 marks
• There will be 2 full questions(with a maximum of four sub questions) from each module.
• Each full question will have sub questions covering all the topics under a module.
• The students will have to answer 5 full questions, selecting one full question from each module.

Graduate Attributes (as per NBA):

1. Critical thinking
2. Problem solving
3. Use of modern tools
4. Life – long learning

Text Books:

1. Biochemical Engineering, Bailey & Ollis, McGraw Hill.

Reference Books:

1. Principles of Fermentation Technology – Stan bury P.F., Whitaker A, Hall S. J.
2. Bioprocess Engineering: Basic concepts – Shuler M.L., Kargi F. (PHI)

For detail syllabus of all other subjects of BE Che, 2017 regulation do visit Chemical Engineering 6th Sem syllabus for 2017 Regulation.

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