Course Description
Introduction to the structure and functions of microbial cells and their cultivation and utilization in Biological engineering processes. Topics covered include Fermentation systems and downstream processing methods. Enzyme kinetics, production and application. Biomanufacturing of fuels, industrial chemicals, food additives and food products such as beer, wine, cheese and yogurt, Microbial biomass production, Introduction to environmental biotechnology including wastewater treatment and bioremediation. Field trip is an essential educational component of the course and is are required. Credit will not be given for both BAE 425 and BAE 525.
Spring 2024
Instructors
Meeting Patterns
Classes Start:
January 8, 2024
Classes End:
April 23, 2024
Location:
00142 D S Weaver Labs
Class Days:
M W F
Class Start Time:
9:35am
Class End Time:
10:25am
Class Type:
Lecture
Credits:
3.00
Restrictions:
Prerequisite: Junior or higher standing in CALS or COE; MB 351
