Baum, Andreas

Devantier, R.

Jørgensen, Thomas Martini

Moiseyenko, Rayisa

Vermue, Laurent

Industrial fermentation processes are monitored using a variety of sensors. Typically, measurements are taken through-out the entire production process. Production may be carried out under supervision of different operators (operator variation), on different sites (global variation), in different buildings and/or in different tanks (local variation). However, up to now processes are mainly controlled according to traditional recipes and experienc

Unraveling fermentation data – a Novozymes case study

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