This course provides a detailed hands-on survey of state-of-the-art methods employed by the biotechnology industry for the purification of products, proteins in particular, from fermentation processes. Focus is on methods that offer the best potential for scale-up. Included is the theory of the design, as well as the operation of these methods both at the laboratory scale and scaled up. It is intended for biology, biotechnology, chemical engineering and biochemistry students.
Prerequisites
knowledge of basic biochemistry is assumed