Yeast and Fermentation.

Catalog description

Semester course; 2 lecture and 3 laboratory hours. 3 credits. Prerequisite: BIOL 300 with a minimum grade of C. Concurrent prerequisites: BIOL 303 and BIOL 310 . Addresses the basic biology of yeast used in brewing beer and briefly in wine production. Topics will include yeast properties such as growth, structure, genetics, biodiversity and natural habitats. The process of wine and beer production will be discussed. Laboratory sessions include basic microbiology techniques, yeast isolations and characterization using DNA and biochemical methods, as well as the study of factors that affect fermentation. At the end of the course the students will give a presentation on other fermentation products of their interest such as vinegar, bread, etc., providing an expanded version of this important process.