Course Outcomes

• CO1 Describe the historical development, basic concepts, and economic aspects of industrial fermentation.
• CO2 Explain the methods used for isolation, screening, and genetic improvement of industrial microorganisms
• CO3 Formulate fermentation media using appropriate raw materials, and optimize media composition.
• CO4 Understand the design, functions, and aseptic operations of different fermenters.
• CO5 Compare batch and continuous fermentation processes along with sterilization techniques.
• CO6 Explain various downstream processing steps including cell separation, cell disruption, and product recovery methods.