Michael Maurer
© FH Campus Wien

FH-Prof. DI Dr. Michael Maurer

Head of Degree Program Bioengineering, Bioinformatics, Biotechnological Quality Management, Bioprocess Engineering

T: +43 1 606 68 77-3601
F: +43 1 606 68 77-3609

Room: Büro01
Muthgasse 62
1190 Wien

Lectures 2019/20

Applied Life Sciences

> Bioreactors and Bioprocess Engineering ILV
Bioprocess Technologymore

Bioreactors and Bioprocess Engineering ILV

Lector: Hon.-Prof. Univ.-Doz. DI Dr. Rudolf Friedrich Bliem, FH-Prof. DI Dr. Michael Maurer


Lecture contents

After the introduction, where the basic concepts and principles of bioprocess engineering are explained, the main bioreactor types and operation modes are presented. In the following section the kinetics of bioprocesses together with the underlying equations and graphs are outlined. Heat and mass transfer correlations, which are essential to be familiar with - especially for the design of bioreactors, are dealt in the following section. The characterization of various bioreactor types including enzyme reactors as weell as the upscaling principles are main topics of this lecture. Finally the basics of the sterilization technology and the design of SIP procedures are elucidated.
The understanding as well as the benefit of the presented model equations for the particular unit operations are shown by some selected examples.

Assessment methods

Two written intermediate exams and a final test.

Teaching methods

The teaching is based on the following concept:
First the scientific principles involved in a specific unit operation within biochemical engineering together with their practical application are elucidated. After a thorough discussion on the limitations of the respective Mathematical Model its practical value is shown by some examples.

> Biotechnological Seminar UE

Biotechnological Seminar UE

Lector: Mag.a Alexandra Graf, FH-Prof. DI Dr. Michael Maurer

0.5 SWS

Lecture contents

As an example from biotechnology, students will work in the brew lab to create a beer, following a recipe. Students will be introduced into the topic of brewing and will have the chance to see an automated solution and investigate the data produced by the equipment. Additionally to the work in the lab, students are required to design a label for their beer and create a website with the recipes they worked on.

The students will work in groups of 3-4 persons.

Assessment methods

Students will be graded on their performance in the lab and the design of the label and web page.

Teaching methods

Presentation, praktical lab exercise



> Fermentation Practical LB
Bioprocess Technologymore

Fermentation Practical LB

Lector: Ing. Michael Geissler, MSc., FH-Prof. DI Dr. Michael Maurer, Maria Schrammel, BSc


Lecture contents

Brewing at a Craft Beer Brewery:
> Recipe design
> Scale up 50L -> 10hL and comparison
> QA/QC of brewing process
> Filling - KEGs and bottles
> Marketing

Assessment methods


Teaching methods

practical course

> Microbial Production Strains and Strain Developmen...
Bioprocess Technologymore

Microbial Production Strains and Strain Development VO

Lector: FH-Prof. DI Dr. Michael Maurer, Dr.rer.nat. Christoph Metzner

1.5 SWS

Lecture contents

Short introduction: Products, expression systems, markets
Metabolic Engineering: Aims, Prerequisites, Methods
Optimising Product or Production?
Focus Biomedicine: Antibody – Vaccine - Gene therapy vector
Examples from recent publications
Bottlenecks in Production/Upscaling
Mini seminar on Metabolic Engineering on a real-life example: „ Glycosylphosphatidylinositol-Protein Production for VLP vaccines – Assessing different strategies“

Assessment methods

Final Exam

Teaching methods

Lecture - e-learning - mini-seminar - discussion



> Practical Course: Fermentation Technology LB

Practical Course: Fermentation Technology LB

Lector: Ing. Michael Geissler, MSc., Ing. DI (FH) Dr. Harald Kühnel, MSc, Dr. Christian Leitner, Dr. Nico Lingg, FH-Prof. DI Dr. Michael Maurer, Maria Schrammel, BSc

3.5 SWS

Lecture contents

The course consists of two parts:
1.Brewing technology
2.Characterization of a recombinant yeast strain
In the course of the brewing technology, beer, liquor and vinegar are produced. This includes the process design, QA, filling and labeling.
In the second part, a yeast strain producing lactic acid (outcome of the molecular biological lab) will be characterized in terms of productivity in comparison to the wild type and a mutant strain (PDC neg.)

Assessment methods

Written reports

Teaching methods





The publications of Michael Maurer written at FH Campus Wien can be found in our publication database, others in the personal web space.