Fundamental and Applied Yeast Physiology
| Code | School | Level | Credits | Semesters |
| BIOS2107 | Biosciences | 2 | 10 | Autumn UK |
- Code
- BIOS2107
- School
- Biosciences
- Level
- 2
- Credits
- 10
- Semesters
- Autumn UK
Summary
This module considers fundamental and applied aspects of cell biology and yeast physiology, delivered using a blended learning approach. A combination of lectures, practical sessions and online self-guided exercises will be used to introduce students to the subject of yeast, focusing on aspects particularly relevant for the production of foods, beverages and other fermented products.
Students will gain an understanding of yeast cell functionality, including yeast cytology, the cell cycle, growth and division. We will also cover yeast genomics and how this relates to yeast diversity, taxonomy and identification. Finally, practical aspects of working with yeast will be addressed, including storage and preservation strategies, quality analysis, and how yeast cultures for commercial applications can be produced and handled.
Target Students
Microbiology, Biotechnology, Food Science students.
Classes
- One 4-hour practicum each week for 2 weeks
- One 2-hour lecture each week for 10 weeks
Assessment
- 25% Assignment 1: Practical Report (1500)
- 75% Exam 1 (2-hour)
Assessed by end of autumn semester
Educational Aims
To provide an understanding of the basic function of yeast cells, important for developing fundamental scientific knowledge and providing a background for understanding the role of yeast in applied or industrial fermentation systems. This module provides a core knowledge base for students studying cross-disciplinary degree courses including those associated with Microbiology, Biotechnology and Food Science.Learning Outcomes
On successful completion of the module, students will be able to:
Describe key information related to yeast physiology, with emphasis on yeast taxonomy, cell biology, genetics and associated commercial and research developments.
Summarise the ways in which industry is able to apply fundamental and applied research to optimise yeast performance and how to maintain and supply yeast cultures.
Present and justify scientific data in the form of a laboratory report to a standard consistent with the expectations of the professional scientific community.
Use general literature-based research tools, internet and other learning resources to generate a concise scientific overview of a key aspect/characteristic related to yeast physiology, taxonomy or use in industrial situations.
Conveners
- Dr Christopher Powell