Microbiological and chemical aspect of fermentation with special emphasis on processes

in the pharmaceutical industries. Techniques for the production of nutrients,

microorganisms as reagents in quantitative analysis selection of test organisms for

assays of amino acids, vitamins and screening methods employed in the search for new

antibiotics. Industrial methods for the production of vaccines. Quality control of

pharmaceutical products and microbiological standards and specifications. Patent and

patency.

Level of Study: 400 Level