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| FS 37200 - Fermentation Microbiology |
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Credit Hours: 3.00. This course explores the principles underlying the design of microbes for their use in biotechnological applications. This project-based course will teach students fundamental molecular biology techniques, important parameters for strain selection and genetic engineering, and reactor design and operation in bioprocessing. Additionally, this course will cover today's diverse bioengineering goals and tools and the role of microbial biotechnology in society.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture 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. Articulate the concept of microbial cell factories and the relationship of microorganisms to food and industrial fermentations. 2. Identify genetic and environmental approaches to control the products, rate, and yield of bioconversion. 3. Understand microbial metabolic pathways and how they are engineered. 4. Design genetic strategies to engineer microbes. 5. Read primary literature relevant to fermentation biotechnology. Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Fermentation Sciences Prerequisites: (Undergraduate level BIOL 43800 Minimum Grade of C- or Undergraduate level FS 36200 Minimum Grade of C-) and Undergraduate level BIOL 23100 Minimum Grade of C- and Undergraduate level BIOL 24100 Minimum Grade of C- and Undergraduate level BCHM 30700 Minimum Grade of C- |
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