FOOD 3260

The course will present microbiological and technological principles of the industrial application of microorganisms followed by specific examples. Lectures will cover the basics of metabolic pathways and how these can be manipulated through selection or genetic engineering to increase productivity. The main focus of the course will be in the production of alcoholic beverages but will also include production of biomass, solvents, amino acids and organic acids of direct relevance to the food industry. The laboratory component of the course will include wine production, beer brewing and dairy fermentations. Field trips to a commercial winery and brewery will also aid the learning experience. [Restriction(s): FOOD*3270. Students must be of legal drinking age in the Province of Ontario. Restricted to students in BSCH.FOOD, FOOD:C, MICR or MICR:C majors][Department(s): Department of Food Science]