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.
- 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