Welcome!
Introduction to Biochemical
Engineering
(CHE 461.3/861.3)
Instructor
Dr. G. Kennell
Chemical and Biological Engineering
Research Area
• Mathematical modeling of coupled electric
fields and ionic transport
• Crevice corrosion
• Lithium-ion cells with multi-dimensional
current distributions and non-homogenous
properties
Course Objectives
To provide a general understanding of
the basic concepts of
- microbiology
- biochemistry and genetics
To apply chemical engineering principles to
- bioreactor analysis
- downstream processing and
bioprocess optimization and control.
Marking Scheme
ChE 461
ChE 861
Assignments (4)
10
10
Quizzes (1-2)
10
10
Survey
5
-
Term project
-
10
Midterm
25
20
Final exam
50
50
Total Mark
100
100
The mark distribution is only approximate. Final grades will be assigned at the
discretion of the instructor subject to the University Council and College Regulations on
Examinations. Bonus marks may be allocated due to in-class participation.
Disclaimer: Students should be aware of and follow the new
University of Saskatchewan Academic Honesty/Dishonesty definitions,
rules and procedures, and the Guidelines for Student Appeals in Academic Matters
that are available on the web at www.usask.ca/honesty.
• Notes on the class website
Check regularly the class website!
http://www.engr.usask.ca/classes/CHE/461/index.html
• Text:
Shuler, M.L. and Kargi, F. Bioprocess
Engineering, Basic Concepts.
Second edition. 2002. Prentice-Hall Inc. (on
reserve in the Engineering Library)
• Office hours: email, or drop by my office
Introduction of Biochemical
Engineering
What is Biochemical Engineering?
Definitions
• Biochemical engineering: has usually
meant the extension of chemical
engineering principles to systems using a
biological catalyst to bring about desired
chemical transformations.
Definitions
• Biotechnology
- Traditionally, implies the use or development of
methods of direct genetic manipulation for a
socially desirable product.
- Broadly, “Commercial techniques that use
living organisms, or substances from those
organism, to make or modify a product…”
(Congress of the United States, 1984)
Definitions
Fermentation
- Traditionally, defined as the process for the
production of alcohol or lactic acid from glucose.
- Broadly, defined as “an enzymatically controlled
transformation of organic compound” (Webster’s
New College Dictionary)
Typical Bioprocess
Stock culture
Microorganism
cell preparation
Raw materials
Shake flask
Medium
preparation
Medium formulation
Seed fermenter
Sterilization
Computer control
Production fermenter
Air
Recovery
Purification
Effluent treatment
Products
Batch Fermenter
Biochemical Engineering History
•
5000 to 10,000 BC: yogurt, cheese and soy products,
wine and beer.
•
In early 20th century: pure bakers yeast were being
produced in tanks and sold.
•
In world war I: fermentation was used to produce
chemicals needed for war.
•
World War II: antibiotics production became on the
commercial scale.
•
1970s: recombinant DNA technology
Canadian Innovative Biotech
Companies
According to the survey of Statistics Canada
every two year:
• 532 innovative biotechnology firms in
Canada in 2005
• 9% increase from 496 in Canada in 2003
• 42% increase from 375 in 2001
• 87% increase from 282 firms in 1997.
Distribution of Biotech Companies
Regulation and organization
In pharmaceutical and biotechnology industry,
•
•
Primary concern: to produce a product of consistently
high quality in amounts to satisfy the medical needs of
the population.
Secondary concern: to reduce the manufacturing cost.
A future biochemical engineer needs to understand the
regulatory climate in which many bioprocess engineers
work.
U. S Food and Drug Administration (FDA) and its
equivalents in other countries