Course design of fermentation engineering

The purpose of course design is to let students know the basic principle and process of fermentation process, master the basic methods and skills of fermentation process, and understand the application and scope of different types of fermentation engineering.

Course design content:

1. Basic knowledge of fermentation

Introduction: Introduce the concept and historical background of fermentation engineering.

1. 1 Basic principle of fermentation

1.2 Classification and types of fermentation process

1.3 Classification and characteristics of fermentation microorganisms

2. Principle and technology of fermentation process

2. Screening and culture of1fermentation strain

2.2 Design and optimization of fermentation process

2.3 Monitoring of Fermentation Process

3. Preparation and application of fermented products

3. 1 yeast series products

3.2 Microbial fermentation products

3.3 Application Case Introduction

Course design method:

1. Theoretical teaching: teaching the basic knowledge and technological principles of fermentation, introducing fermentation engineering cases in class, and showing the applications of different scales, types and fields.

2. Experimental operation: Through experiments, students can understand the control and optimization of parameters in the fermentation process, including the preservation and cultivation of strains and the execution and monitoring of fermentation reaction.

3. Discuss cases: Select several special fermentation cases, and let students discuss the problems around the situation and analyze the solutions.

4. Internship: Visit or experience the fermentation process made on site. Students can directly observe the fermentation reaction and the operating skills of practitioners, listen to their experiences and tell their own fermentation projects.

Curriculum design evaluation:

1. Closed-book exam;

2. The experimental report and training results account for 40% and 30% of the total score respectively;

3. The case analysis report of fermentation application accounts for 30% of the total score.