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Welcome!
Introduction to Biochemical
Engineering
(CHE 461.3/861.3)
Instructor
Dr. G. Kennell
Chemical and Biological Engineering
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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.
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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
Marking Scheme
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.
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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.
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Noteson the class website
Check regularly the class website!
Text: Shuler, M.L. and Kargi, F. BioprocessEngineering, Basic Concepts.
Second edition. 2002. Prentice-Hall Inc. (onreserve in the Engineering Library)
Office hours: email, or drop by my office
http://www.engr.usask.ca/classes/CHE/461/index.html
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Introduction of Biochemical
Engineering
What is Biochemical Engineering?
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Definitions
Biochemical engineering:has usually
meant the extension of chemical
engineering principles to systems using abiological catalyst to bring about desired
chemical transformations.
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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 thoseorganism, to make or modify a product
(Congress of the United States, 1984)
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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 (Websters
New College Dictionary)
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Typical Bioprocess
Stock culture
Shake flask
Seed fermenter
Raw materials
Medium formulation
Sterilization
Computer controlProduction fermenter
Air
Recovery
Purification Products
Effluent treatment
Microorganism
cell preparation
Mediumpreparation
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Batch Fermenter
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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 producechemicals needed for war.
World War II: antibiotics production became on thecommercial scale.
1970s: recombinant DNA technology
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Canadian Innovative Biotech
CompaniesAccording 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.
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Distribution of Biotech Companies
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Regulation and organization
In pharmaceutical and biotechnology industry,
Primary concern: to produce a product of consistentlyhigh 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 engineerswork.
U. S Food and Drug Administration (FDA) and itsequivalents in other countries
