NAME OF COURSE/MODULE: ENZYME TECHNOLOGY & FERMENTATION
COURSE CODE: SBT4033
NAME(S) OF ACADEMIC STAFF: PROF DR ABD JALIL ABD KADER / DR. HAFIZA BINTI YAHYA
RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME: This subject is specially designed for students to give a basic understanding of enzyme as biocatalysts and fermentation in various aspects of biotechnology. This course opens up the channel for the communication of the issues regarding recent advancement on enzyme and fermentation technology and its application in industry.
SEMESTER AND YEAR OFFERED: SEM 6 / YEAR 3
TOTAL STUDENT LEARNING TIME (SLT) FACE TO FACE TOTAL GUIDED AND INDEPENDENT LEARNING
L = Lecture

T = Tutorial

P = Practical

O= Others

L

41

T

 

0

P

 

0

O

 

79

L + T + P + O = 120 HOURS

CREDIT VALUE: 3
PREREQUISITE (IF ANY): NONE
OBJECTIVES: 1.     To insure that learners have acquired the facts, concepts and principles necessary to understand various techniques of enzyme production and purification and fermentation process

2.     To discuss the current advancement of enzyme and fermentation technology applications in industry

LEARNING OUTCOMES:

 

Upon successful completion of this course students should have the ability to:

  1. Display the instructive and comprehensive current knowledge of enzyme technology and fermentation (P2-LO7).
  2. Explain the enzyme mechanisms and kinetics, production and recovery (A3-LO3).
  3. Categorize enzymes, including the ones produced through the recombinant method (C4-LO1).
TRANSFERABLE SKILLS: Students should be able to develop good written and interpersonal communication, team work and leadership, problem solving, planning and organizational skills through a process of lectures and group works.
TEACHING-LEARNING AND ASSESSMENT STRATEGY:

 

Teaching-learning strategy:

The course will be taught through a combination of formal lectures, tutorials, group work using authentic materials, informal activities and various textbooks. The use of examination and internal reporting assessment will assess the student’s ability to apply theoretical concepts in context.

Assessment strategy:

  1. Formative
  2. Summative
SYNOPSIS:

 

This course is designed to introduce the various aspects of enzyme production, purification, use in industry, and basics of fermentation technology.  Enzyme technology covers the definition, classification, characteristics, extracellular enzyme, sources, the various techniques of enzyme production and purification, application of enzyme in industry; introduction to immobilized enzymes and cells as well as their advantages and disadvantages. Fermentation technology covers some important aspects such as isolation and improvement of microbial strains for industrial use, storage of microorganisms, medium formulation, sterilization processes, inoculation preparation, bioreactor design, process control, various modes of operation, and basics of fermentation kinetics and models.  Examples of enzyme technology and fermentation products from microbial, animal and plant cells will also be discussed.
MODE OF DELIVERY: Lecture and group work.
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (60%)
Category Percentage
Midterm Test

Assignment

Communication skills

Team work

Ethics

30 %

15 %

5 %

5 %

5 %

B. Final Examination (40%)
Examination 40%
MAIN REFERENCES SUPPORTING THE COURSE
  1. Buchholz, K., Kasche, V. and Bornscheuer, U.T. (2005) Biocatalysts and Enzyme Technology. John Wiley & Sons: UK.
  2. Srivastava, M.L.  (2007) Fermentation Technology.  Alpha Science Int. Ltd.: UK.
ADDITIONAL REFERENCES SUPPORTING THE COURSE
  1. Barnum, S.R. (2005) Biotechnology: An Introduction. Thomson Books/Cole: Singapore.
  2. Kun, L.Y. (Ed.) (2003) Microbial Biotechnology: Principles and Application.  World Scientific: Singapore.

3.     Salleh, A.B., Rahman, R.N.A. and Basri, M. (Eds.) (2006) New Lipases and Proteases. Nova Biomedical: UK.