Principles and Application of Microbial Fermentation
Biology
A course by
Lincoln University
Learn how to use micro-organisms to produce fermented foods, and how to handle them in the laboratory, as well as the basic principles of biological sequence analysis.
In-person study
Face-to-face learning in a physical classroom setting
Lincoln University Campus, Lincoln
Core skills this course teaches
Understand uses of microorganisms in fermentation
Outline the uses of microorganisms in the production of fermented foods, beverages and other related products.
Laboratory handling skills
Apply appropriate techniques to isolate and safely handle microorganisms from fermented foods.
Practical fermentation skills
Use microorganisms and appropriate technology to produce fermented foods.
What You're Signing Up For
This Bachelor's level course teaches the principles and practical applications of microbial fermentation. Students learn the uses of microorganisms in producing fermented foods, beverages, and related products, apply techniques to isolate and safely handle these microorganisms, use appropriate technology for food fermentation, communicate scientific results, and use online sequence classification tools to identify strains or genes.
Course Content
- Uses of microorganisms in production of fermented foods, beverages, and related products
- Laboratory techniques for isolation and safe handling of microorganisms from fermented foods
- Production of fermented foods using microorganisms and technology
- Communication of scientific results
- Basic principles of biological sequence analysis
- Use of online sequence classification tools to identify strains or genes
What sort of industry will this job lead to
Biotechnology
Food Production
Microbiology
Future employment opportunities might be
Food technologist
Microbiologist
Fermentation specialist
Quality control analyst