Technical Courses for the Industrial Biotechnology Sector
This programme targets workplace skills in the Industrial Biotechnology (IB) sector with relevance to food, pharmaceuticals, fuels and chemicals. It aims to strengthen existing skills in the sector and attract new talent such as process operators, scientists, engineers and business managers including non-scientists who would benefit from higher level understanding to support their job role. The courses provide a hands-on 'LIVE' working environment, within a scale up scale down open access bio-processing facility – one of only 3 ‘LIVE’ training facilities within Europe. Three key course topics include:
The conversion to IB can help processing plants become more competitive, operating in a cleaner, greener and faster production environment.
With aging plants currently operating within the food, pharmaceuticals, fuels and chemical processing sectors, now board level leaders are looking to IB in order to diversify, by considering the conversion of their legacy assets, developing understanding of IB requirements in their plant, and assessing how to transfer the skills of their current operators, scientists, engineers, business managers and non-scientists into an emerging sector.
"Introduction to Microbiology helped to give grounding in the biologics behind fermentation and how that can be applied in the workplace." Philip Blackmore, Fujifilm Diosynth Biotechnologies.
Introduction to Microbiology
- Safe operation within a microbiology lab
- Key groups of microorganisms and major differences in structure and physiology
- Characteristics and requirements of microbial growth and the methods/ equipment used to control and monitor these
- Data analysis and basic interpretation of culture performance
- Be able to demonstrate fundamental skills appropriate for a microbiology lab
- Concepts of aseptic awareness and its importance
- Methods for sterilisation and when to use them
- Appreciation of the risks, routes and consequences of contamination
- Be able to demonstrate basic microbiology skills, using aseptic techniques
- Common challenges and basic principles of running fermentation
- Practical experience in set-up and operation of a fermentation batch
- Differences between fermenters
- Scaling-up fermentation
- Set automation and operation of batch, fed batch and chemostat fermentations
- Batch analysis including probes and sampling techniques
- Aspects of engineering and piping and instrumentation drawings (P&ID’s)
If you would like further information please do not hesitate to contact us.