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Fermentation Short Course Fall 2024

Registration Opens July 1st!

When: Tuesday October 8th– Thursday October 10th  

Where: University of Illinois Urbana-Champaign Integrated Bioprocessing Research Lab 

Cost: $2,500   

*Register by August 30th to avoid a $500 late registration fee 

Group Discount: Register 5 participants, get a 6th registration at no cost. For more information, contact Kerri Peters kerrip@illinois.edu 

Important Dates: 

Registration Opens: July 1st  

Late Registration: After August 30th 

Hotel Block Expires: September 7th  

Course Description: 

This course is moderate level covering the entire fermentation process from bench to pilot scale processes, including downstream processing and economic and industry perspectives.  

Course attendance is capped at 40 participants with sessions in a classroom setting, along with hands-on demonstrations in small groups in IBRL’s pilot plant and analytical lab. This course is designed to give participants many opportunities for questions during lectures and demonstrations. 

Types of Fermentations Covered: 

  • Precision fermentation is the primary focus of the course, with some information covered on traditional and biomass fermentation. 
  • Yeast, bacterial, and mycellial organisms leveraged for the growing fermentation industry: E. coli, S. cerevisiae, P. pastoris, A. niger, and others. 
  • Techniques and considerations for producing value-added chemicals through precision fermentation. Products include: building block chemicals, food ingredients, cosmetic ingredients, textiles, polymers, and fuel compounds. 
  • Seed training to grow biomass for larger reactors. 
  • IBRL primarily performs aerobic fermentations and will be the majority of the course material, but we do have the ability to perform anaerobic fermentations in our facility. 

Networking Opportunities: 

In addition to the course content, each day has a networking event for participants to engage more with other course attendees, speakers and IBRL staff. 

Day 1: Evening Reception at Riggs Brewery A relaxed evening at the local brewery featuring tasty brews, good food, and the chance to get to know other participants and speakers. 

Day 2: Evening Reception and Graduate Poster Presentations at the i-Hotel An evening of drinks, hors d’oeuvres, and poster presentations from some of CABBI’s graduate researchers. 

Day 3: Networking Breakfast Learn more about other labs and resources at the University of Illinois Urbana-Champaign. 

Target Audience: 

The course is geared toward: 

  • Companies or professionals who are taking on new fermentation-based responsibilities or are moving into a technology area that will utilize fermentation as a tool. 
  • Companies that are preparing to scale up fermentations or looking at utilizing fermentation equipment. 
  • Professionals who work in the precision fermentation industry in an administrative or support role who want to gain a better understanding of the process from beginning to end (Sales, HR, Business Development etc.) 
  • Folks wanting to network with other industry professionals and vendors. 

Rough Agenda: 

Day One Fermentation Overview 

Tuesday October 8th 

8:00am-5:00pm 

Lecture topics include: 

  • Welcome, Introductions, Course and Industry Overview, Dry Grind Ethanol 
  • New Fermentation Markets & How They Scale 
  • Fermentation Prep, Media, & Sterilization 
  • Fermentation Controls 
  • Fermentation Design and Tour of Boston Bioprocess 

Hands-on Fermentation & Lab Demonstrations include: 

Lab Techniques: 

  • HPLC
  • Microscopy & Sterile Lab Technique

Fermentation: 

  • Fermenter Infrastructure
  • Fermenter Sterility & Sterile Sampling

Evening Reception at Riggs Brewery 

Day Two: Downstream Processing 

Wednesday October 9th 

8:00am-5:00pm 

Enterprise Works Tour 

Lecture Topics include: 

  • Centrifugation 
  • Filtration 
  • Spray Drying 

Hands-on Downstream Processing Demonstrations include:

  • Centrifugation
  • Membrane Filtration
  • Ceramic Membrane
  • Spray Drying

Evening Reception and Graduate Poster Presentations at the i-Hotel 

Day Three: Industry Perspective & Economics of Fermentation  

Thursday October 10th 

8:00am-12:30pm 

Networking Breakfast 

Lecture topics include: 

  • Infrastructure and Operational Considerations 
  • Process Integrations
  • Process Modeling & Economic Analysis 

General Information

Contacts:

Kerri Peters (217) 333-7311 kerrip@illinois.edu 

Amy Rogers (217) 300-7613 arogers9@illinois.edu 

Hotel information: 

IBRL has a room block at the I-Hotel. The block expires September 7th. 

To make a reservation, please visit this link and enter the Block Code IIBRL1024 and Guest Password c#3ZN 

Reservations may also be made by calling the I-Hotel at 217-819-5000. Be sure to mention Group Code IBRL1024 

If you are flying into Willard Airport, the I-Hotel offers a shuttle service upon request to and from the airport. Please call the I-Hotel at 217-819-5000 for more information. 

Transportation & Parking: 

IBRL will provide shuttle transportation to and from the I-Hotel and the various course events.  If you are not staying at the I-Hotel, you may park in the I-Hotel’s lot and use the shuttle. 

If you will be driving yourself independently to campus, the ACES Library is located at 1101 S. Goodwin Ave, Urbana, IL 61801. There is limited metered parking in the circle drive parking lot in front of the ACES Library, as well as more metered options along Pennsylvania Avenue outside of IBRL (1300 W. Pennsylvania, Urbana, IL 61801). The ACES Library is just a short walk from IBRL.  The campus parking meters are monitored by Mobile Meter. Please note that unmetered parking spots are likely permitted faculty/staff spots. 

Cancellation Policy: 

Cancellations will be accepted until 08/30/2024 and the registration fee will be refunded. No refunds will be issued after that date. 


SPONSORSHIP OPPORTUNITIES 

Reach an audience of over 50 industry professionals by participating in course material! IBRL gives companies the opportunity to be part of shaping and developing new and emerging talent in the field of fermentation through sponsoring portions of the Fermentation Short Course. 

CLICK HERE FOR MORE INFORMATION