UNIT I : Introduction to Fermentation Technology

Development of strains/cell tissues and
substances for industrial fermentation
Microbial Systems
Cell lines
Mutation and Selection
Substrates used
Industrial Cultures

UNIT II : Methods of Fermentation

Growth kinetics of microtes/Cell lines
Designing of fermentor
Stirring and mixing
Gas exchange and Mass transfer
Scaleup procedures
Sterilization of gases and nutrients

UNTI III : The production of Indusrial Chemicals

Organic acids
Amino acids
Alcohols

UNIT IV : The Production of Health care Products

Antibiotics
Vaccines
Vitamins

UNIT V : The Production of Food And Dairy Products

Food additives
Beverages
Chese