Bio-Chemical Engineering

CHE-422
Date: 26/01/2018
Teacher’s Introduction
Dr. Ch. Haider Ali

PhD In Bio-Chemical Engineering

 East China University of Science & Technology, Shanghai China.

M.Sc. In Chemical Engineering

 The Royal Institute of Technology (KTH) Stockholm Sweden

B.Sc. In Chemical Engineering

 University of Engineering & Technology (UET) Lahore Pakistan
CHE-422
Course Outline

Textbooks & Marks Distribution

Introduction & Background

Course Contents
Introduction to chemical engineering and biotechnology
Cells, cell structure, and cell types
Lipids, saccharine, RNA, DNA, amino acids, and proteins
Enzyme production and kinetics
Substrate and its utilization
Biomass production and product formation
Experimental techniques
Immobilization materials and techniques
Biochemical reactors
Downstream processing
Applications and future of biotechnology
Text Book
Biochemical Engineering
Fundamentals
By: James E. Bailey &
David F. Ollis
2nd Edition
Recommended Books
Recommended Books
Marks distribution
Sessional marks : 30
Quiz # 1 (Mid-term) : 10
Quiz # 2 (End-Term) : 10
Class Participation/Attendance : 10

Mid term exam : 30

End term exam : 40
Definitions
Biochemical engineering: it 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 Raw materials Medium
Microorganism preparation
cell preparation Shake flask Medium formulation

Seed fermenter Sterilization

Production fermenter Computer control

Air
Ch
o gy, en em
l gin ica
ro bio stry Recovery
ee l,
i
Mic hem ri n
g
c
bio Products
Purification

Effluent treatment
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 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