| 27722 Biotechnological Microbiology; Yeast and Bacteria |
| Danish title: Bioteknologisk mikrobiologi; gær og bakterier |
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Language: English ECTS-creditpoints: 5, External examination.
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| Type: , open university, food engineering |
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Exam schedule:
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F1-B (maj 28 2002), E1-B (dec 11 2001) |
| Recommended semester: 4th -7th semester (civil), 5th semester (diplom) |
| Scope and form: Lectures and presentations. |
| Evaluation: Written exam
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| Examination: 13-scale |
| Previous course: C2480, 24783 |
| Prerequisites: 24101 or 24773 |
| No credit points with: 24783 |
| Aim: To obtain a basal knowledge of taxonomy, growth, physiology, genetics and molecular biology of organisms that are important in food science and technology, like yeast, fungi and lactic acid / bacteria. |
| Contents: Contains morphological, physiological and taxonomic description of yeast, fungi and lactic acid bacteria. In addition, physiology, genetics and molecular biology of lactic acid bacteria, yeast, fungi and higher eukaryotes are presented. |
| Remarks: Students who are particularly interested in mycology courses that deal with biotechnology, taxonomy, physiology, metabolites and ecology are recommended to check the course catalogue of Öresund Mycology School; http://www.bot.ku.dk/oms/ |
| Contact: Ingrid Stampe Villadsen, building 301, (+45) 4525 2503, ingrid.s.villadsen@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: Molecular Biology, Physiology, Yeast, Lactic acid bacteria |
| Updated: 03-05-2001 |
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