RUI: Modified Mixture Design For Fermentative Media Optimization

CBET-0828292 Vishal Shah，Dowling CollegeIntellectual merit今天计划的用于优化产品发酵培养基成分浓度的大多数实验涉及使用析因实验（基本或部分）或混合实验设计。这些方法都有其优点和缺点，但不适合有效地找到最佳浓度时，涉及大量的变量。该项目旨在开发一种实验设计，为科学家研究大量输入变量对一组给定输出变量的影响提供一种工具。该设计不仅提供了变量之间相互作用的信息，而且还提供了成分对输出变量影响最大的组合表征。该设计可以帮助学术界和工业界的生物工程师，并且该设计可以用于涉及所有类型生物的过程，包括原核生物和真核生物。更广泛的影响本提案中提出的研究活动将给道林学院的本科生一个机会，以补充他们的学习与研究经验。这将有助于培养在该主题的理论和研究方面都有良好基础的毕业生。 该研究的性质是跨学科的，并将优化和实验设计的数学技术集成到生物技术应用中。

CBET-0828292Vishal Shah, Dowling CollegeIntellectual merit Most of the experiments that are planned today for optimizing the concentration of media ingredients for the fermentation of a product involves the use of either factorial experiments (basic or fractional) or mixture design of experiments. These methods all have their advantages and disadvantages, but are not well suited for efficiently finding optimal concentrations when a large number of variables are involved. This project aims at developing an experimental design that would provide a tool to scientists to study the influence of a large number of input variables on a set of given output variables. The design would not only provide information on the interactions between the variables but will provide a combinatorial characterization of where the influence of ingredients is maximum on the output variables. This design can be helpful to bioengineers in academia and industries alike and the design can be used for processes involving all types of organisms including both prokaryotic and eukaryotic.Broader impacts The research activities proposed in this proposal will give the undergraduate students of Dowling College a chance to complement their learning with research experience. This will help develop graduates that are well grounded in both the theoretical and research aspect of the subject. The nature of the research is interdisciplinary and integrates mathematical techniques of optimization and design of experiments into biotechnology applications.