Course description

Bioprocessing involves the use of biologically-derived substances, such as live cells (animal, plant, yeast, fungi, microbial) or enzymes, to generate valuable products. This course covers such areas as: (i) production, extraction, purification, immobilisation and directed evolution of enzymes, (ii) downstream processing and value adding of food processing wastes, (iii) fermentation technology and genetic enhancement, (iv) biosensors , and (v) bioseparations. This course will require the student to research and review current and emerging bioprocessing topics under the supervision of a member of academic staff.

Archived offerings