THERE IS MORE TO SAMPLING THAN THAT MEETS THE EYE

In the field of fermentation technology, the importance of sampling of samples right from upstream to downstream activities could not be more emphasized. It is from the analyses and measurement of the samples obtained that we derived data or valuable information which tell us about the state of the fermentation process. These data helps us in making decision by analyzing and extrapolating. It might even tell us where, when and how problems developed in the fermentation systems
The processing of the data obtained could even be enhanced further by applying graphics, statistics to even modeling the system so that we will have full control of the fermentation process.
Despite such immense importance of the contribution of samples to the understanding of the process, the desired impact might be erroneous or even negated by not understanding the process of sampling completely.If not done properly any data obtained from the samples and sampling could lead to the wrong conclusions and wrong decisions. This does not even take into considerations the loss of time, money, labour of the company.
In many years of experience in teaching, research and consultations, it is sad for me to conclude that many if not most involved in the field of fermentation technology regarded sampling as a trivial activity and have that couldn’t careless attitude. Their ignorance and lack of understanding of the purpose and factors affecting the sampling process have resulted in the wrong data and wrong decisions that affect the company productivity and efficiency
Again, this might be a syndrome of fear of admitting self ignorance of the subject or being recalcitrant in trying to learn new things despite being expert in the field of fermentation technology
In most if not all fermentation technology courses or textbooks, references to sampling is so brief and too theoretical. Most just cover the definition or explanation of the characteristics of the different type of samplings from off line, on line and in line sampling. There is no real in depth discussion and limitations of good sampling. There is a lack of application of the subject and its importance.
Suffice to say, this has led to the weakness of the students or lack of appreciation of sampling in fermentation system. One good example not often covered is the reliability in sampling systems and analysers

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