Fermentation Short Course Spring 2024

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Click Here for Short Course Speakers

REGISTRATION INFORMATION

Early Bird Registration by: January 31, 2024

Thank you to our Sponsors!

FERMENTATION SHORT COURSE

When: Tuesday March 26th – Thursday March 28th, 2024

Where: University of Illinois Urbana-Champaign Integrated Bioprocessing Research Lab (ibrl.aces.illinois.edu)

Cost: $3000

Early Bird: $2500 (ends January 31, 2024)

Group Discount: Register 5 participants, get a 6th registration at no cost. For more information, contact Amy Rogers arogers9@illinois.edu

Target Audience:

The course is geared toward professionals/companies who are:

Taking on additional fermentation-based responsibilities.
Scaling up fermentations (i.e. if people have experience in flasks, but not stirred-tank reactors).
Moving into a technology area that will utilize fermentation as a tool.

Our short course is geared toward a smaller group and includes more hands on demonstrations than a traditional conference setting. The course attendance is capped at 40 participants so there is a lot of opportunity for questions and networking with other course participants, speakers, and the IBRL staff. There are sessions in a classroom setting, along with hands on demonstrations in small groups in IBRL’s pilot plant and analytical lab.

Types of Fermentations Covered:

Precision fermentation is the primary focus of the course, with some information covered on traditional and biomass fermentation.
Yeast and bacterial organisms leveraged for the growing fermentation industry: E. coli, S. cerevisiae, P. pastoris, mycelium, 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 so that will be the main focus, although we do have the ability to perform anaerobic fermentations in our facility.

DAY 1

Tuesday, March 26th, 2024

8:00am – 5:00pm

INTRODUCTION TO FERMENTATION

An overview of fermentation science and applications of fermentation technology

Welcome, Introductions, Course and Industry Overview, Dry Grind Ethanol, Presented by Dr. Vijay Sigh, IBRL
New Fermentation Markets & How They Scale, Presented by Brian Jacobson, IBRL
Fermentation Prep, Media, & Sterilization, Presented by Dr. Matt Stasiewicz, UIUC
Fermentation Controls, Presented by Marissa Nyland, IBRL
Fermentation Design Lecture, Presented by Dr. Michael Tai, Boston Bioprocess
Fermentation Tour, Presented by Johannes Kung
Hands-on Learning; Fermentation & Lab Demonstrations:

Lab Techniques:

- HPLC
- Microscopy & Sterile Lab Technique

Fermentation:

- Fermenter Infrastructure
- Fermenter Sterility & Sterile Sampling

EVENING

Reception & tour at local brewery

DAY 2

Wednesday, March 27, 2024

8:00am – 5:00pm

MONITORING & DOWNSTREAM PROCESSING

An overview of fermentation monitoring techniques and downstream processing.

Best Practices: Batch records, tech transfers, and CMO engagement, Presented by Masaki Yamada, Invert Bio
Centrifugation, Presented Richard Matthies, Alfa Laval
Filtration, Presented by Antoine Charbonneau, Applexion
Spray Drying, Presented by Sarah Al-Roubaie, Dedert
Hands-on Learning; Down Stream Processing Demonstrations:
- Centrifugation
- Membrane Filtration
- Ceramic Membrane
- Plate & Frame
- Spray Drying

EVENING

Reception at iHotel – Research Presentations

DAY 3

Thursday, March 28th, 2024

8:00am – 3:00pm

INDUSTRY PERSPECTIVE AND SCALING UP

Networking Breakfast

Understanding the scientific background of fermentation is great, but what happens when you’re ready to implement it in an industrially-relevant setting? Hear from industry representatives and leaders!

Commercial Plant Operational Considerations, Presented by Phillip Crawford, Synonym
Process Modeling & Economic Analysis, Presented by April Hoffart, ADM
Infrastructure Engineering, Presented by David Ziskind
Strain Design & Lab Automation, Presented by Sam Rad, Life Foundry

3:00pm

CERTIFICATE AWARDS AND ADJOURNMENT

General Information

Contacts:

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

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

Hotel information:

IBRL has a room block at the I-Hotel.

To make a reservation, please visit this link and enter the Block Code IBRLSPRING24 and Guest Password gdT3!

Reservations may also be made by calling the I-Hotel at 217-819-5000. Be sure to mention Group Code IBRLSPRING24

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.

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.