Automation and Control of Fermentation

Want to gain an understanding of the theory and skills needed to make decisions related to on-line sensor selection in view of establishing closed-loop control on a model fermentation process (yeast)?

This course aims to provide participants with an understanding of the theory and skills needed to make decisions related to on-line sensor selection in view of establishing closed-loop control on a model fermentation process (yeast).

Participants will be introduced to the theory of process control, and will learn how to use model simulations to study the effect of applying control to a bioreactor. On-line sensor concepts will be introduced, and the participants will learn how to work with on-line data, first in terms of detecting outliers and replacing missing values, and then for classification.

By the end of this course, you will be able to:

Understand the fundamentals of automation and control in yeast fermentation processes. Implement advanced control strategies to optimize yeast fermentation for various applications. Utilize real-time monitoring tools and software to enhance process efficiency and product quality. Integrate automation systems into existing bioprocesses, improving overall operational performance. Troubleshoot and solve common challenges encountered in automated fermentation systems.

The course will be a mix of lectures, exercises in the lecture room and a homework assignment.

Nongraded

Participants should have a basic understanding of bioprocessing and fermentation principles. Experience with yeast fermentation is beneficial but not require