This webinar will focus on how biochemical engineering developed in response to the need for large-scale production of antibiotics in the 1940s and 50s, even though fermentation provided a route to many industrial organic chemicals prior to their production from petroleum.
SBE is a global technological community that promotes the integration of engineering with biology and realize its benefits through bioprocessing, biomedical, and biomolecular applications. SBE provides opportunities for interaction of engineers and scientists, develops products and services bring value to the broad biological engineering community, and infuses awareness of biological engineering among all functions and activities of AIChE.
The FP&BE division coordinates AIChE's activities in the fields of food, pharmaceuticals, and bioengineering.
The Forest Bioproducts Division promotes knowledge sharing and networking on topics dealing with products obtained from forest resources and other lignocellulosic materials.
This webinar provides all the necessary information to fully appreciate this best companion of good food. It presents the history of wine as well as the chemical aspects of fermentation and of aging.
What gives food its flavor? What makes some foods taste really good while others can be mediocre or even disgusting? How far can science go in answering these and other questions that are so important for domestic cooks and chefs alike?
In this webinar, Professor Peter Barham addresses these and other questions.
This webinar puts the complexity of malting and brewing into readily accessible terms.
The vast majority of the early societal benefit and commercial success in biotechnology arose from expressing single genes in bacteria and mammalian cells, to manufacture pharmaceuticals.
It is now clear that, for many reasons, corn has serious limitations as feedstock for biofuel production.
