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- Academic unit or major
- Chemical Engineering Course(Chemical Engineering)
- Instructor(s)
- Okochi Mina Toyoda Ikuru
- Class Format
- Lecture
- Media-enhanced courses
- Day/Period(Room No.)
- Fri5-6(S421)
- Group
- -
- Course number
- ZUJ.C301
- Credits
- 1
- Academic year
- 2017
- Offered quarter
- 3Q
- Syllabus updated
- 2017/5/1
- Lecture notes updated
- -
- Language used
- Japanese
- Access Index
-
Course description and aims
This course is an introduction to biological chemical processes that are expected to help with achieving a sustainable society. The objective is to understand basic theory and industrial applications of bioprocesses leveraging various biological functions in particular for food and bio-pharmaceuticals in practical cases. Bioprocesses that evolve from fermentation and brewing have been developed to produce medical drug sources and functional material by utilizing genome information and genetic engineering. Very recently, the technology has been applied to regenerative medicine, etc. The course provides fundamental knowledge of biotechnology and its application. In addition, the instructors expect that having one's own perspective formed through the course brings further motivation to investigate present issues, continuing topics, and the future of the biological industry.
Student learning outcomes
By the end of this course, students will have fundamental knowledge in:
1) Bioreaction operation
2) Food process engineering
3) Bio-pharmaceutical manufacturing processes
4) Animal cell culturing
5) Biomedical analysis
6) Peptide technology
Keywords
Bioreaction operation, Bio-pharmaceutical manufacturing processes, Food process engineering, Animal cell cultures, Biosensors, Peptide engineering
Competencies that will be developed
| Specialist skills | ✔ Intercultural skills | Communication skills | ✔ Critical thinking skills | ✔ Practical and/or problem-solving skills |
Class flow
Towards the end of each class, students are required to solve exercise problems related to the material covered in the class.
Course schedule/Required learning
| Course schedule | Required learning | |
|---|---|---|
| Class 1 | Introduction to bioprocesses | |
| Class 2 | Food process engineering | Heat exchange process in food manufacturing |
| Class 3 | Food process engineering | Unit operation in food manufacturing |
| Class 4 | Bio-pharmaceutical manufacturing processes | Development and manufacturing process in fermentation production of pharmaceuticals |
| Class 5 | Medicinal chemical manufacturing process | Development and manufacturing process of an antifungal lipopeptide antibiotic agent, Micafungin |
| Class 6 | Processes using animal cells | Animal cell culturing |
| Class 7 | Biomedical analysis | Biosensors, Immunomeasurements, Genetic diagnosis |
| Class 8 | Peptide Technology | Functional Food Peptide array |
Textbook(s)
None
Reference books, course materials, etc.
Kagakukougakukai (Ed.) Bioproduction-Biotechnology for Bio-based Products-. Tokyo: Corona Publishing, ISBN 978-4-339-06736-1.
Assessment criteria and methods
Reports (70%), Exercise problems (30%)
Related courses
- CAP.C207 ： Introduction to Biotechnology
- CAP.C314 ： Bioprocess Engineering
- CAP.C206 ： Chemical Reaction Engineering I (Homogeneous System)
- CAP.C306 ： Chemical Reaction Engineering II (Heterogeneous System)
Prerequisites (i.e., required knowledge, skills, courses, etc.)
None
