VMW 225 Wine and Food Microbiology
Lecture Hours: 4
Credits: 4
Survey the history, anatomy, and physiology of microorganisms emphasizing food, beverage, and food additive production. Examine the anatomy, taxonomy, metabolic pathways, and growth of food microbes. Cover spoilage organisms and the impact on food and wine production.
Student Learning Outcomes:
- Describe the history of food & beverage production via microbes and the importance of microbial production of food additives.
- Describe the primary & secondary metabolism of food microbes.
- Understand the importance of microbe classification and implement a dichotomous key.
- Identify different yeast & bacteria strains by morphology, life cycle, metabolites, and environment
- Examine the relationship between different microbes in varied settings and the impact it has on a food or beverage product.
- Successfully perform and use laboratory techniques to isolate, grow, examine, and identify food microbes.
Content Outline
- Overview of Food, Beverage, and Food Additives
- Food
- Beverage
- Food Additives
- Enzymes, Acidulants, Vitamins, Polysaccharides, Flavorings, and Flavor-Enhancers
- Primary and Secondary Metabolism
- Chemistry Overview
- Respiration, Fermentation, Oxidation, Reduction
- Metabolic Pathways
- Food Microbe Classification and Dichotomy
- Classification System
- Using a Dichotomous Key
- Yeast & Bacteria Comparisons
- Morphology, Life Cycle, Metabolites, Environment
- Microbial Genetics
- Overview of “The Central Dogma”
- Regulatory Mechanisms & Genetic Engineering
- DNA Replication
- Transcription & Translation
- The Relationship Between Food Microbes
- Symbiosis
- Food Production
- Cheese, Yogurt, Bread, Pickles, Tempeh, Soy Sauce
- Beverage Production
- Wine, Beer, Sake, Vinegar, Kefir
- Spoilage Organisms
- Pathogens Yeast, Bacteria, Virus
- Labs
- Microscope Slide Preparation
- Yeast Cell Counts
- Identification of Yeast & Bacteria
- Culturing Cells
- Media & Sterile Technique
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