Microbial Fermentation

Code

BIOS3010

School

Biosciences

Level

3

Credits

10

Semesters

Spring UK

Summary

This module commences with a review of microbial fermentation, including beer, cheese, yoghurt, meat and single-cell protein production, as well as sewage treatment. The underlying principles of microbial fermentation will be discussed, in addition to specific examples which will be examined in depth. From this basic knowledge, the problems of microbial contamination and spoilage of the finished product will be analysed.

Target Students

Optional for students reading for degrees in Microbiology, Biotechnology, Food Science, Food Science and Nutrition. Available to students from other Schools.

Classes

The module will consist of 30 x 1-hour lectures, one 3-hour site visit, one 1-hour site visit and one 4-hour and one 3-hour practical class, as well as 3 tutorials.

Assessment

• 40% Coursework 1: Lab Report - 3000 words
• 60% Exam 1 (2-hour): Remote exam

Assessed by end of spring semester

Educational Aims

Learning Outcomes

On successful completion of this module students will be able to:

• Comprehend the terminology and fundamental biochemical pathways involved in microbial fermentations.

• Identify the uses of, and processes involved in, fermentations - both in food production and elsewhere.

• Collect, record and analyse data generated during microbial fermentation experiments, and present these data in the form of a scientific paper.

• Synthesise subject knowledge in order to address specific problems and questions.

• Work productively as a member of a team.

• Manage and organise time efficiently and work to deadlines by using flexible and effective approaches to study.

• Process, analyse and present data using a variety of methods including appropriate quantitative and qualitative techniques and packages.

Conveners

• Dr Jon Hobman
• Dr Stephen Lawrence