All programmes > Industrial Microbiology and Fermentation Technology

Industrial Microbiology and Fermentation Technology (B-KUL-I0J15A)

5 ECTSEnglish39 First termCannot be taken as part of an examination contract
Verstrepen Kevin
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Aims

After successful completion of this course, students:

  • know about, have a critical understanding and can evaluate the different microorganisms present in beer fermentations, including spoilage microorganisms.
  • understand the science and technology of the fermentation process, and can explain the different biochemical reactions during beer fermentations, with a focus on yeast-derived flavors.
  • can evaluate and compare different microbes and their applicability for brewing, including a detailed understanding of the required microbial properties in beer fermentations and how specific microbes can affect final beer flavor and stability.
  • can critically analyse and interpret scientific research on microbiology and fermentation
  • can convincingly and professionally communicate both orally and written thoughts, ideas and opinions on microbiology and fermentation-related topics to their peers.

 

Previous knowledge

Basic knowledge of chemistry, biochemistry, microbiology

Order of Enrolment


This course unit is a prerequisite for taking the following course units:
I0J06A : Raw Materials for Malting and Brewing
I0J08A : Brewing, Processing and Equipment
I0J10A : Integrated Malting and Brewing Practicum
I0J11A : Company Visits
I0J12A : Current Topics and Innovations in Malting and Brewing Sciences
I0J13A : New Business Development in the Beer Sector (No longer offered this academic year)
I0J13B : New Business Development in the Beer Sector

Is included in these courses of study

Activities

5 ects. Industrial Microbiology and Fermentation Technology: Interactive Lectures (B-KUL-I0J15a)

5 ECTSEnglishFormat: Lecture39 First term
Verstrepen Kevin
POC Bio-ingenieurswetenschappen

Content

In a first part, a few basic principles of biochemistry, genetics, microbiology and bioreactors are taught. Emphasis is put on properties of enzymes, design and modeling of reactors, and microbial physiology. This part forms the basis of the course and is an integral part of the study material for the final exam. The next part of the course focuses on different microbes used in industrial fermentations, with a focus on beer fermentations. Specific topics covered in this part include natural biodiversity, spoilage micro-organisms, yeast handling and yeast management as well as yeast quality and biosafety analysis. Particular attention is given to strain selection and improvement. After this part, the course deals with the different steps in and equipment for beer fermentation and maturation, including the different biochemical reactions and off-flavors produced. Common problems encountered in industrial fermentations will also be addressed.

 

The course also focuses on presentation techniques (both the visual as the oral aspects): in a final, interactive part, students explain individually or in small groups a relevant industrial process where microbes play a central part. Examples of possible topics are diverse fermentation processes used in the preparation of drinks, food or fuels, interactions of yeast with raw materials, yeast collections, …. Other relevant aspects, such as the possibilities of strain improvement and the laws concerned, as well as recent developments concerning prebiotics, probiotics, food additives and food supplements may also be discussed.

Course material

- Powerpoint slides and extra information available on Toledo

- Optional coursebook: Waites, J.W., Morgan, N. L., Rockey J.S. and Higton G. (2006) Industrial Microbiology: An Introduction, Oxford: Blacksciene Science

Format: more information

Interactive lectures + making of presentation

Evaluation

Evaluation: Industrial Microbiology and Fermentation Technology (B-KUL-I2J15a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Presentation, Participation during contact hours, Written
Type of questions : Open questions
Learning material : None

Explanation


The evaluation of the OPO ‘Industrial Microbiology and Fermentation Technology’ consists of:

  • a written exam with open questions (40%) during the examination period
  • a presentation outside the examination period (40%)
  • participation during contact hours (20%)

 

 

 

Information about retaking exams

The second exam opportunity consists solely of a written exam, that accounts for 100% of the total grade.