Learn the principles of fermentation and engineering fundamentals for growing production microorganisms in a bioreactor to express recombinant proteins. Gain a working understanding of essential unit operations for bioreactor cleaning as well as vessel and medium sterilization. Sample and monitor pilot scale bacterial fermentations for cell density and product formation. Engage in hands-on laboratory experiences that explore batch and fed-batch modes of operation and the parameters required to achieve a robust process.

July 27 – 29, 2027

$3,100 registration fee

Register

Attend and you will learn 

• Cell density monitoring and growth rate determination during batch format microbial growth
• The critical design elements and functional components of a pilot-scale stainless steel stirred tank bioreactor
• Clean in place (CIP) and steam in place (SIP) unit operations for upstream manufacturing 
• The importance of agitation and aeration parameters in driving the volumetric oxygen mass transfer coefficient
• Impact of batch and fed batch strategies on key process performance indicators
• Application of Process Analytical technology (PAT) for in situ process monitoring

Schedule

Day 1	Lectures • Principles of Fermentation • Microbial Cell Banking • Bioreactor Design • Sterilization in Place (SIP) Lab Activities • Microbial Cell Banking • Stainless Steel Bioreactor Orientation • Batch, Pressure Hold (PHOLD) and SIP
Day 2	Lectures • Oxygen Transfer and kLa Determination • Process Development and Scale-Up Lab Activities • kLa Determination • Inoculation • Induction and Feed Initiation • Process Monitoring; Enzyme Assay Workshop • Cell Bank Enumeration
Day 3	Lectures • Clean in Place (CIP) • Process Analytical Technology (PAT) Lab Activities • Harvest and Shut Down Operations • Clean in Place (CIP) Workshop • Data Collection, Display and Export • kLa, Batch Key Performance Indicator (KPI) Data Interpretation
	*Subject to change

Who should attend

Those seeking a more advanced hands-on course on the engineering aspects of fermentation, for example:

• Individuals who hold engineering degrees but have limited hands-on experience in biotechnology or fermentation
• Scientists with experience in other biomanufacturing areas, such as validation, quality assurance, and R&D
• Fermentation supervisors and/or managers looking to solidify hands-on bioprocessing and engineering skills

Lead Instructors 

• Kurt Selle, Ph.D.
• Ryan Barton, Ph.D.
• Hayley Flores, Ph.D.