Yeast and Fermentation Technology
| Code | School | Level | Credits | Semesters |
| BIOS3116 | Biosciences | 3 | 10 | Spring UK |
- Code
- BIOS3116
- School
- Biosciences
- Level
- 3
- Credits
- 10
- Semesters
- Spring UK
Summary
This module considers fundamental aspects of yeast biochemistry, metabolism and the fermentation process, 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 and fermentation, focusing on aspects particularly relevant to the production of fermented beverages and related products.
Students will gain an understanding of the different ways in which yeast can be employed for a range of applications. The specific characteristics of yeast which make this organism valuable will be described in detail, including properties, functionality, pathways and their ability to convert substrates into commercially valuable end products. The different types of industrial fermentation systems that can be employed will also be considered, along with how they can be controlled and monitored, and how yeast key performance indicators are evaluated.
Target Students
Available to Biotechnology, Microbiology, Food Science Students.
Assessment
- 25% Assignment 1: Laboratory report based on data generated in class.
- 75% Exam 1 (1-hour-30-minute): Written exam.
Assessed by end of spring semester
Educational Aims
This module aims to provide an understanding of the process by which yeast cells are able to assimilate substrates and convert them into a range of metabolites. Students will develop fundamental scientific knowledge of the key cellular processes and external factors which have an effect on efficiency and yield. Students will also be introduced to the practicalities of industrial fermentation systems relevant for careers in this area. 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:
1. Describe the fundamental principles behind the conversion of raw materials into end products with reference to fermentation systems, progression, and management (A1)
2. Summarise the ways in which industry is able to apply fundamental and applied research to optimise yeast performance, and maintain and supply brewery yeast cultures (A3)
3. Present and justify scientific data in the form of a laboratory report to a standard consistent with the expectations of the professional scientific community (C3)
4. Use general research tools, internet and other learning resources to generate a concise scientific overview of a key yeast physiological characteristic (D3)
Conveners
- Dr Christopher Powell