Microbial Fermentation Development, Scale-up and Manufacturing

The successful implementation of microbial fermentation technology requires optimization of a number of variables. A clear understanding of all aspects of this technology assures that upstream scientists and technicians are capable and confident in their handling of these processes.

This course employs extensive hands-on laboratory work using both single-use and stainless steel equipment. Participants will thaw seed vials and perform scale-up operations from a shake flask to a bench top fermenter. Participants will also learn the fundamentals of microbial growth, cell line development and media composition and selection.

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Program Logistics

  • Program Start:  New date TBD
  • Registration Deadline:  two weeks prior to program start
  • Time: 8:00 a.m.to 4:00 p.m.
  • Location: Biomanufacturing Education & Training Center (BETC)
    WPI Gateway Park 2, 50 Prescott Street (2nd floor) Worcester, MA
  • Price: $3,900
  • CEU: 2.8
  • There are no academic prerequisites for this program

This class is limited to 24 students – reserve your seat early to avoid being waitlisted.

Key Learning Objectives

  • Understand the principles of microbial growth and growth kinetics
  • Understand what the various media components are and their functionality
  • Understand protein expression and production
  • Identify the critical components of fermenters: how they work and are used
  • The setup, preparation, sterilization and inoculation of a fermenter
  • Understand how mixing studies are performed and why
  • Understand the critical attributes to consider during scale-up
  • Define the procedures employed to harvest the fermenter
  • Learn the above in a simulated GMP environment following SOPs

Benefits of this interactive training

  • Improve your knowledge of operating and troubleshooting bench top and pilot scale fermenters
  • Increase your understanding of how to optimize cell growth using process controls and media development
  • Increase your knowledge and understanding of how to anticipate process excursions before they occur
  • Reduce the time required to become a subject matter expert in your field
  • Become cross-trained in fermentation scale up and become more valuable to your employer