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FERM 202

Principles and Application of Microbial Fermentation

Course overview

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.

Course information

Available semesters Semester 1 2022
Credits 15
Domestic fees $1,008.00

What you will learn

After successfully completing this course you will be able to:

  • Outline the uses of microorganisms in the production of fermented foods, beverages and other related products
  • Apply appropriate techniques to isolate and safely handle microorganisms from fermented foods
  • Use microorganisms and appropriate technology to produce ferment foods
  • Communicate scientific results
  • Use an online sequence classification tool to identify strains or genes.

Course examiners

Stephen On

Professor Stephen On

Associate Dean of Research

Department of Food, Wine and Molecular Biosciences

[email protected]