本书可作为高职院校生物技术专业、生物工程专业、生物化工工艺专业和生物制药专业的教材，也可供从事发酵生产、发酵产品研究与开发的技术人员参考。由于本书内容较多，教师可根据实际情况选择教学内容，建议理论教学80学时，理论自学20学时，实训教学3～4周。通过本课程的学习，使学生理解发酵工艺的基本理论，掌握发酵生产的基本操作，能分析、解决产品生产过程中的常见问题，能灵活、系统地运用发酵工艺原理进行发酵工艺设计以及新工艺、新产品的研究与开发。（This book can be used as a teaching material for majors in biotechnology, bioengineering, biochemical technology and pharmaceuticals in vocational colleges and also a reference for technicians engaged in production by fermentation and fermented product research and development. Since this book is rich in content, teachers can choose the teaching content according to the actual situation. It is advisable to assign 80 class hours for theory teaching, 20 class hours for self-study of theories and 3 to 4 weeks for practical training. After the study of this course, students can understand the basic theories of fermentation process, master the basic operation of production by fermentation, analyze and solve the common problems in the production process, and use in a flexible and systematic way the fermentation process principles to design fermentation process and engage in research and development of new technologies and products.）