Fermentation Microbiology with Laboratory

Catalog description

Upon completion of this course, students will 1) demonstrate proficiency in standard microbiological laboratory practices including microscopy, aseptic technique, staining, and growth curve analysis, 2) describe the properties of yeast and bacteria including their structure, reproduction, heredity, metabolism, and culture methods, 3) explain microbial fermentation metabolic pathways and how these pathways relate to the production of consumable, fermented products, 4) identify the key microbial threats to brewing and consumable, fermented product quality, 5) demonstrate knowledge of social and regulatory environments regarding reasonable standards for responsible consumption, and 6) discuss the history of the use of microbes in brewing and fermented food production.