OFFICIAL COURSE OUTLINE
Fermentation Technology, 1 unit
One lecture hour per week
Prerequisites: Recommended: Eligibility for ENGL 836
Credit Course Applicable to the Associat
Overview of the origin and development of industrial fermentations. Course will cover fermentations
used in the production of beverages, food ingredients, enzymes, chemicals and pharmaceuticals to
demonstrate microbial metabo
Schedule of Classes Description:
Recommended: Eligibility for ENGL 836.
Overview of the origin and development of industrial
fermentations. Course will cover fermentations used in the production of beverages, food ingredients,
and pharmaceuticals to demonstrate microbial metabolism.
This course is designed to provide students with an introduction to biotechnology and an opportunity to
use the equipment and techniques of the industry.
STUDENT LEARNING OU
Upon successful completion of this course a student will be able to
Demonstrate an understanding of the scientific method and the ability to use scientific knowledge to
assess a biotechnology product.
Demonstrate knowledge of fermentat
ion technology used in the production of beverages, food
ingredients, enzymes, chemicals and pharmaceuticals..
3. Use their specific knowledge and skills in ferment
tion to discuss the process and ethics used in creating
product using fermentation method
SPECIFIC INSTRUCTIONAL OBJECTIVES:
Students will use the modes of inquiry used by scientists to conduct investigations.
Provide students with the fundamentals of the science of biotechnology.
Afford an opportunity for students to understand
the significance of modern biology.
Foster the student’s awareness of their role as citizens in bioethical decisions.
History of fermentation
Definitions of fermentation
Ethyl alcohol: from bread and
wine to gasohol
butyl alcohol, gluconic acid
Fermentation products and basic economics
Cells and enzymes
Primary and secondary metabolites
Measuring microbial growth and viability
Fermentation and respiration
Isolation and acquisition of industrially useful cells
Screening soil for novel biochemical properties
Selection, enrichment, rDNA
Requirements for growth
Growth media: nutrients, trace elements, antifoam
Temperature, pH, aeration
Process instrumentation and control
Equipment fundamentals and design
rmentations (air lift, Waldhof, solid state, mammalian/plant, cell
In situ culture
Regulatory and ecological considerations
REPRESENTATIVE METHODS OF INSTRUCTION:
Lecture/demonstration and classroom discussion.
on laboratory. Stu
dents will perform agglutination tests and Western blots.
Examinations and quizzes requiring analysis of information will illustrate the successful completion of the
student learning outcomes listed for this course.
A lab journal and or rep
orts requiring analysis of data collected in the lab will illustrate the successful
completion of the student learning outcomes listed for this course.
EVALUATION OF STUDENT PERFORMANCE:
Written lab reports.
Letter grades only
RECOMMENDED or REQUIRED TEXT(S):
Approximately 100 pages of reading will be required. Reading will be taken from current literature and
include recent articles in
, and other biotechnology