FOOD 3270

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. Field trips to a commercial winery and brewery will also aid the learning experience. This course is the same as FOOD*3260, without the laboratory component. [Restriction(s): FOOD*3260. Students must be of legal drinking age in the Province of Ontario. Not available to students registered in BSC.FOOD or BSC.FOOD:C majors.][Department(s): Department of Food Science]