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  1. Welcome! Introduction to Biochemical Engineering(CHE 461.3/861.3) Instructor Dr. G. Kennell Chemical and Biological Engineering

  2. Research Area • Mathematical modeling of coupled electric fields and ionic transport • Crevice corrosion • Lithium-ion cells with multi-dimensional current distributions and non-homogenous properties

  3. 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.

  4. 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.

  5. 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

  6. Notes on the class website Check regularly the class website! • Text: Shuler, M.L. and Kargi, F. Bioprocess Engineering, Basic Concepts. Second edition. 2002. Prentice-Hall Inc. (on reserve in the Engineering Library) • Office hours: email, or drop by my office

  7. Introduction of Biochemical Engineering What is Biochemical Engineering?

  8. Definitions • Biochemical engineering: has usually meant the extension of chemical engineering principles to systems using a biological catalyst to bring about desired chemical transformations.

  9. 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)

  10. 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)

  11. Typical Bioprocess Stock culture Raw materials Medium preparation Microorganism cell preparation Shake flask Medium formulation Seed fermenter Sterilization Computer control Production fermenter Air Microbiology, biochemistry Recovery Chemical, engineering Products Purification Effluent treatment

  12. Batch Fermenter

  13. 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 produce chemicals needed for war. • World War II: antibiotics production became on the commercial scale. • 1970s: recombinant DNA technology

  14. Canadian Innovative Biotech Companies According 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.

  15. Distribution of Biotech Companies

  16. Regulation and organization In pharmaceutical and biotechnology industry, • Primary concern: to produce a product of consistently high 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 engineers work. U. S Food and Drug Administration (FDA) and its equivalents in other countries