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FERMENTATION: AN ART FROM THE PAST, A SCIENCE FOR THE FUTURE
Modern bioprocess technology is an extension of ancient techniques for developing useful products by taking advantage of natural biological activities. Early civilization people has made alcoholic beverages, they used a bioprocess concept where creating a fermentation system in which the organisms consumed the nutrients for their own growth and to produced alcohol beverage as result of the fermentation of yeast cells with substrate (grape/whey/malt). Although more sophisticated, today's bioprocess technology is based on the same principle: combining living matter (whole organisms or enzymes) with nutrients under the conditions necessary to make the desired end product.
In recent years there has been a tremendous expansion in the use of fermentation technology where scientists and engineers relatively work together to achieve better understanding of what happens during fermentation stage, how it can best be monitored, controlled and carried out in large scale production that can contribute more effective process.
Application areas commonly associated with design and operation of fermentation systems, development of processing systems, application also design of instrumentation to monitor and control biological processes, and many more. Like other engineering disciplines, bioprocess need professional and well trained people in the application of engineering sciences and problem solving techniques.
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