Course specification

Transcription

1 University/Academy: Damanhour Faculty/Institute: Science Department: Botany 1. course Data: Course code: Mic 424 Specialization: Chemistry/ Microbiology Course specification Course title: Applied Bacteriology and Fermentation equipment Academic year/level: 4 th year (second term) No. of instructional units: lecture practical course Aim The aim of the course is to provide general knowledge about the control of microorganisms and the positive and negative aspects of bacteria in our daily life. It also aims with the different applications of microorganisms in the industry and in the environment. The course also provides students with an appropriate balance of applied and fundamental concepts in fermentation technologies. Therefore, students will have biotechnological skills required for industrial microbiology. 3. Intended learning outcome a) Knowledge and understanding A1: List the different methods used to control the bacterial growth in food products and other materials. A2: Illustrate the role of bacteria in food processing, leather, flax, chemical and pharmaceutical industries A3: Write the basic information used in purification and examination of drinking water. Also the sewage treatment methods A4: Describe the different applications of bacteria in industry and bioremediation. A5: List different types of bioreactors and fermentation techniques. b) Intellectual skills By the end of the course, the students are expected to develop higher order skills that are reflected in their ability to: B1: Evaluate the activity of the antimicrobial agents and the quality of foods - 1 -

2 B2: Analyze the quality of drinking water and waste water B3: Select the suitable environmental friendly biopolymer and the best bioreactor for a particular process B4: Invent new applications of microorganisms in industry B5: Modify the conditions of a bioreactor. c) Professional skills By the end of the course, students will be able to: C1: Practice on using the instruments required for the course, the use of some microorganisms in industries and the examination of food products and drinking water. C2: Prepare some fermented foods. C3: Conduct procedures to obtain new microbial products. C4: Explain the cause of limitation in a bioreactor (mass transfer or kinetic limitation) and the improvement of microbial productivities in fermentation systems. d) General skills By the end of the course, students will be able to: D1: Exchange ideas, principles and information by oral, written and visual means. D2: Work effectively both in a team and independently. D3: Use the information technology to gather information and right reports.. 4. course content Physical control of bacterial growth, Chemical control of bacterial growth Disinfectants and antiseptics Chemotherapeutic agents and antibiotics Food Microbiology: - Food spoilage - Food preservation - Food production - Dairy Microbiology Water Microbiology: - Potable water - Sewage treatment - Composting -Biofertilizers - 2 -

3 5. Teaching and learning methods -Bioinsecticides -Microbial biosensors Bacterial products with potential significance: - Biopolymers - Bacteriocins Biosurfactans Role of microorganisms in: Leather and flax industries Different types of Bioreactors used in industrial processes: - Mechanically stirred bioreactors - Bubble driven bioreactors - Airlift biorecators - Fluidized bed bioreators - Aeration and Agitation in a Fermentor - Temperature Control in a Fermentor - ph measurement and control - Foam Production and Control - Process Control in a Fermentor - Carbon dioxide measurement - Oxygen determination and control - Pressure measurement and control - Computer control in fermentation studies - Anaerobic batch fermentors, Continuous Fermentations and their applications Design of new fermentors based on physiology of the organism. Continuous Fermentations and their applications Centrifugation: Tubular bowl, chamber bowl, imperforate basket, disk stack separator, decanter. Filtering centrifuges Drying Process Description and equipment Distillation: Steam Distillation Distillation Equipment Lectures, seminars, textbooks. Problems and case studies. Lab-work. Course work, essay

4 teaching and learning methods for students with special needs 6. Student Assessment Written exam. Practical exam. Problems. Assignments. a) Procedures used: Problems, Mid term, Final practical, Final written b) Schedule: Problems Week: 5-8 Mid term Week: 9 Final practical Week: 13 Final written Week: 15 c) Weighing of Assessment: Mid-Term Examination: 10 Final-Term Examination: 100 Practical Examination: 30 Semester Work: 10 Other types of assessment: 0 Total List of Textbooks and References: Course Notes - Brock Biology of Microorganisms (10 th Edition) International edition. (2003) Madigan, T. M.; Martinko, J. M. and Parker, J. Prentice Hall, Pearson Education International. ISBN Atlas, RM. Principles of microbiology, Second edition, Wm.C. Brown Pub., 1997 Biochemistry, Stryer L, 3 rd ed., Freeman Press, 1988 Gerald, R. Enzymes in food processing,, Academic Press, 1975 Pandey, A., Webb, C., Soccol, CR. & Larroche, C. Enzyme Technology, 1 st ed., Springer Pepper, IL and Gerba, CP., Environmental microbiology (A Laboratory Manual), 2 nd, Elsevier Academic press, 2004 Cappuccino, JG and Sherman, N. Microbiology (A Laboratory manual), 8 th ed., Pearson Pub.,

5 a) Required Books (Textbooks) - b) Recommended Books - c) Periodicals, web sites,,etc - Course Instructor: Head of Department: Dr. Date: -----/-----/