Systems Food Bioprocessing Engineering

Date: 2024.9.1 updated

Instructor   

Instructor                                   Prof. Han Min Woo (우한민 교수님)

Teaching Assistant (TA)              Jigyeung Son (smsb.lab) (손지경 석사과정생)

Department                                 Food Science and Biotechnology

Office location & hours                62-212, Thur. 2 pm - 4 pm or RSVP (Email: hmwoo@skku.edu)

Contact Information                    Tel: 031-290-7810, Email: Email: hmwoo@skku.edu

Course Objectives and Outlines

Objectives:

The objective of the course, as implied by the course content above, is to introduce fundamental biochemical engineering concepts primarily to biochemical engineers. The course does not assume any biological background or any prior courses in biology or microbiology, although it certainly helps to have some or much. To accommodate those who do not have the biological background, the course will first survey the basic ideas from microbiology, biochemistry, and the central dogma of biology. Subsequently, the emphasis will be application of the following core biochemical engineering concepts to biological problems.

Overview of Microbiology 

Biochemistry of Cells

Enzyme Technology

Molecular Biology and Metabolic Pathways

Microbial Growth Models

Bioreactor Analysis and Operation

Downstream Processing (product recovery and purification)

Genetic Engineering 

Text and supplementary books

Text book: Shuler, M.L. and Kargi, F. Bioprocess Engineering, Basic Concepts. Second edition. 2002. Prentice-Hall Inc. 

Supplementary books

·         Lee, J. M., “Biochemical Engineering”. Prentice Hall. 1992.

·         Bailey, J.E. and Ollis, D.F. Biochemical Engineering Fundamentals. Second edition. 1986. McGraw-Hill Book Company.

·         Blanch, H.W. and Clark, D.S. Biochemical Engineering. 1997. Marcel Dekker In

Term Project

- Group 3-5 students (The group participants will be notified)

- Design and evaluate a bioprocessing flow & Food-Biotech Application using microorganisms

  (4 pages document: introduction, results, discussion, references) in English. No copy & paste (plagiarism => F grade). 

- Alcoholic beverage processes are discouraged for this project.

- Key points: From input resource To final product, Strain, Process flow diagram.

- Front page (excluding counting 4 pages): Title, Name of participants (Korean & English), Affiliation, Date

- ~ 20 min presentation by one from each group in either Korean or English. (Submit a ppt file to the professor before the Class 14)

- A speaker's English proficiency for PT is not a scoring point. 

- font: 11 pt, 1.5 line spacing

- Evaluation by group not each group member

Evaluation

1. Attendance 10%, Attitude 5%, Term Project 25%, Mid Term 30%, Final 30%

2. (F grade: Below 13/16 attendance = <24.3 ==> (Total classes = 16 x 2 - 4 [interim] = 28 classes), 28 x 13/16 = 22.75)

     Three days absent (= 6 classes missing) = 22: ==> F graded 

3. Exam scores less than 6 pt out of 100 pt for each Mid-, Final regardless of all attendances ==> F graded 

Class dates

Class 01            03 Sep            Class outline,

Class 02            10 Sep            Chapter 1, 2, 3

Class 03            17 Sep            추석

Class 04            24 Sep            Chapter 4, 5

Class 05            01 Oct             [임시 공휴일] Chapter 6

Class 06            08 Oct             한미-합성생물학 

Class 07            15 Oct            Chapter 7, 8

Class 08            22 Oct             Middle Exam. (Ch.1 - Ch.8), 

Class 09            29 Oct             Chapter 9

Class 10            05 Nov            Chapter 10, Term Proposal

Class 11            12 Nov            Chapter 11A

Class 12            19 Nov            Chapter 11B

Class 13            26 Nov            Chapter Chapter 14, 16

Class 14            03 Nov            SuperPro Designer

Class 15            10 Dec            Term Project due (20 min. Presentation)

Class 16            17 Dec            Final Exam. (Ch.9 - Ch.16)

PPT file & doc file email to hmwoo@g.skku.edu