Yeast Physiology and Applications
The course focuses on various aspects of yeast physiology and the use of yeast for production of fermented products, comprising: yeast cytology, growth and stress responses, yeast systems biology and bioinformatics, metabolic pathways (carbohydrate, protein, and lipid), taxonomy of yeasts, isolation techniques, standard and molecular biological identification techniques, starter cultures, and yeast-yeast interactions.
Furthermore, it deals with the following methods/principles important for fermentation processes: fermentation theory (fermentation kinetics, stoichiometry) as well as solid state and submerged liquid fermentations. Finally, the production of fermented products involving yeasts is covered, incl. fermented foods and beverages, industrial enzymes and chemicals, and therapeutic proteins.
MSc Programme in Food Science and Technology
The objective of the course is to give the students a broad
knowledge of yeast physiology, with focus on understanding its
importance for fermentation processes involving yeasts and the
final product quality. After completing the course, the students
should be able to:
- Describe fermentation kinetics and stoichiometry as well as the characteristics of solid state and submerged liquid fermentations.
- Describe the influence of growth conditions on yeast physiology.
- Describe carbohydrate, protein, and lipid metabolism in yeast.
- Describe yeast isolation techniques.
- Describe yeast taxonomy as well as standard and molecular biological techniques for identification of yeasts in foods.
- Describe yeast-yeast interactions.
- Describe the production of fermented products involving yeasts.
- Show overview of the interplay between the methods/principles important for fermentation processes and the control of final product quality.
- Work in a laboratory with selected experimental techniques and methods which are applied for yeasts.
- Assess how yeast physiology will affect any given fermentation process involving yeasts and the final product quality.
Lectures, theoretical and laboratory practicals, and seminars. The lectures introduce issues of importance for the use of yeasts in the production of fermented products. The theoretical and laboratory practicals as well as the seminars will help the students to obtain an understanding of the above mentioned issues.
See Absalon for a list of course literature.
Academic qualifications equivalent to a BSc degree is recommended.
- 7,5 ECTS
- Type of assessment
Oral examination, 20 minThree weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time. Half of the time will be used on the drawn question; the other half on random questions within the curriculum.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Class Instruction
- Theory exercises
- Practical exercises
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 2
- No limitation
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Nils Arneborg (2-71644369727267316e7831676e)
- Lene Jespersen (2-6f6d4369727267316e7831676e)
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