| The course will present microbiological and technological principles of the industrial application of microorganisms followed
by specific examples. Lectures will cover the basics of metabolic pathways and how these can be manipulated through selection
or genetic engineering to increase productivity. The main focus of the course will be in the production of alcoholic beverages
but will also include production of biomass, solvents, amino acids and organic acids of direct relevance to the food industry.
The laboratory component of the course will include wine production, beer brewing and dairy fermentations. Field trips to
a commercial winery and brewery will also aid the learning experience.
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