Course 1 Syllabus

Recombinant Proteins for Everyone

This live course is an introduction to the exciting world of alternative proteins and the fundamentals of bio-process engineering, including the use of a bioreactor to make recombinant DNA proteins. 

The lecture is streamed live on YouTube.

 

 

Syllabus

This is a two hours course that covers the fundamentals of bioprocess engineering for the alternative protein industry. This course alternates between lectures and practical demonstrations of lab work. The participants are introduced to: biochemistry, cell growth, molecular biology, and bioengineering pertaining to fermentation.  

Background

Fermentation is a powerful technology, and will change our relationship with food as we know it. The building blocks of food can now be made independent of animals. It is up to the tireless efforts of entrepreneurs and scientists to end the ecological damage and suffering in our current food system. We intend to train and equip these individuals bold enough to tackle these monumental challenges using the potent power of fermentation. 

Objective

The objective of this course is to give participants an overview of alternative proteins and the fermentation process. By the end of this course the participants will be able to recognize the key steps to set up lab-scale protein production. 

The knowledge gained in this course is a prerequisite for the second course in this series: Bioreactor Protein Production Primer. 

Audience and Prerequisites 

This course is for individuals who have an interest in gaining knowledge of the alternative protein industry and fermentation. Participants should have a basic understanding of algebra and basic biology before taking this course. 

Syllabus and Schedule

  1. Introduction to Alternative Proteins 
  2. Upstream Process
    1. Flask sterilization
    2. Media preparation
    3. Pre-culture preparation
  3. Cellular growth
    1. Lag phase
    2. Exponential phase
    3. Stationary phase
    4. Death phase
  4. Fermentation
    1. Introduction
    2. Culture inoculation
    3. Monitoring and biomass measurement
    4. Induction
  5. Downstream Process
    1. Protein extraction
    2. Protein purification
    3. Protein filtration
    4. Protein measurement
    1. Discussion 

    Instructors 

    Julian Ramirez, Biologist, Principal Scientist, Final Foods Inc.

    Materials

    Purchase the kit of materials used in this course.