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| FS 37300 - Fermentation Microbiology Laboratory |
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Credit Hours: 2.00. The course provides a laboratory-based experiential learning experience with the learning of fundamental aspects of genetic, physiological and substrate manipulation to achieve product formation in industrial microbes.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the genetic manipulation and physiological factors involved in successful fermentation approaches. 2. Apply various methods of monitoring growth of various bioreactor formats. 3. Manipulate and correlate growth with yield of organisms and products. 4. Identify the basic problems which cause fermentation processes to fail and understand the reasons for failure. 5. Create and troubleshoot a simple fermentation process. Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Fermentation Sciences Corequisites: FS 37200 |
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