Yeast Fermentation Biotech
| Code | School | Level | Credits | Semesters |
| BIOS4153 | Biosciences | 4 | 10 | Spring UK |
- Code
- BIOS4153
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Spring UK
Summary
This module considers advanced aspects of yeast cell physiology, biochemistry 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 deliver content related to yeast and fermentation, focusing on aspects particularly relevant to the production of fermented beverages, biofuels and other related products.
Students will gain an understanding of the different ways in which yeast can be employed for a range of industrial applications. The specific characteristics of yeast which make this organism valuable will be described in detail, including properties, functionality, metabolic pathways and their ability to convert substrates into commercially valuable end products. Methods for monitoring yeast populations, the commercial production of yeast biomass and the potential to produce novel strains for specific processes will be considered. The different types of industrial fermentation systems that can be employed will also be discussed, along with how they can be controlled and monitored, and how yeast key performance indicators are evaluated.
Target Students
MSc Biotechnologystudents.
Classes
Note that the module is delivered using a combination of face-to-face delivery and e-learning, where students will be expected to follow interactive material online to supplement the direct lectures provided.
Assessment
- 25% Coursework 1: 1,500 Word Assignment
- 75% Exam 1 (2-hour): Written Examination
Assessed by end of spring semester
Educational Aims
This module aims to provide an understanding of the yeast cell, including physiology and the biochemical processes by which yeast cells can assimilate substrates and convert them into a range of metabolites. Students will develop advanced scientific knowledge of the key cellular processes and external factors that influence efficiency and yield. Students will also be introduced to a range 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 and Biotechnology.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 yeast metabolic pathways, fermentation systems, fermentation progression and management.
2. Assess the effect of various factors on a range of yeast-related key performance indicators (KPI’s) and their role in ensuring fermentation success and product quality.
3. Identify differences between fermentation systems used for the production of different products, including materials, construction and systems.
4. Present and justify scientific data in the form of a laboratory report to a standard consistent with the expectations of the professional scientific community.
5. Critically evaluate current research and development on a given topic related to a commercially significant yeast key performance indicator.
Conveners
- Dr Christopher Powell