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. Request Info

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

CUSTOMIZED TRAINING PROGRAMS

Looking to schedule a private course for your employees or colleagues? Our team of subject matter experts will work with your company to develop training specific to the needs of your organization. Contact us to learn more about customized biomanufacturing training programs:
Catherine Bouthillier
Senior Manager, Healthcare Corporate Partnerships
cbouthillier@wpi.edu
(508) 831-4653