Fermentation Biotechnology (Lab)
CO1
The student should be able to use various techniques for isolation and identification of different microorganisms from fermenting fruits, cereals and milk.
CO4
The student should be able to use techniques for production of secondary metabolites e.g. penicillin.
CO2
The student should be able to apply production technology for enzymes production resulting from submerged and solid state fermentation process.
CO5
The student should be able to apply various concept for upstream and downstream processing for the production of Citric acid.
CO3
The student should be able to apply production technology for alcohol production using different raw materials.
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CO6
The student should be able to apply the various concepts for developing computational Design of some Fermentative Processes.