This course discusses the past, current, and potential future applications of fermentation in industrial contexts. Fermentation will be discussed with regards to the chemical processes, production of desirable compounds, and other uses in an industrial setting. The course will also discuss the potential future uses of fermentation with a focus on the use of directed, precision, and consortium approaches.

This course will run in Semester 1.

None

None

Group media output (12 minutes, 25%) (ILOs 1 & 2)

Written Assignment (1500 words, 75%) (ILOs 1 - 3)

It is the default expectation that all courses will offer opportunities for reassessment or deferred assessment. Where it is not possible to offer this in some assessment components, the grade achieved at the first attempt will be counted towards the final course grade, and any exceptions for this course are described below.

[No exceptions]

The aim of this course is to develop student understanding and knowledge of the fermentation process. Focussing on its historical significance, current industrial usage, and the potential future applications of fermentation processes. The course will provide a background of the study of fermentation, outline the utilisation of fermentation traditionally and currently with a focus on food, drinks, and other major industrial processes, and discuss potential future uses of fermentation in industrial, agricultural, and ecological contexts.

By the end of this course students will be able to:

1. Critically appraise industrially relevant fermentation processes and their applications

2. Critically evaluate the effects of external factors on fermentation and fermentation products

3. Critically discuss the potential future capabilities of fermentation, how they might be implemented, and what they can be implemented for