VIEN 4660

VIEN 4660

Course information provided by the Courses of Study 2018-2019.

We live in a microbial world: microbes are all around us affecting almost every aspect of our lives. This course uses primary literature publications related to wine-relevant microbes to explore how cells interact with their environment and how scientific progress is made. Selected papers will include both investigations into basic cell biology of wine-relevant microbes and direct investigations into wine microbiology.

When Offered Spring.

Permission Note Prerequisites can be waived with instructor permission.
Prerequisites/Corequisites Prerequisite: BIOMI 2900, CHEM 1570, BIOMG 3300/BIOMG 3310. Recommended prerequisite: VIEN 2204/VIEN 2205, VIEN 4650.

Outcomes
  • Students will be able to interpret and evaluate primary scientific literature related to wine microbiology, including summarizing the results, placing the results within the context of the field, critical analysis of results, and designing alternative/follow-up experiments.
  • Students will be able to interpret and evaluate primary scientific literature related to wine microbiology, including summarizing the results, placing the results within the context of the field, critical analysis of results, and designing alternative/follow-up experiments.
  • Students will be able to describe modern molecular biology approaches used to understand the biology of wine microbes.
  • Students will be able to explain the ways that yeast cells respond to the changing environment presented throughout fermentation of grape juice into wine.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session. 

  • 2 Credits Graded

  • 17959VIEN 4660  LEC 001

  • Prerequisites: General microbiology lecture, organic chemistry, and biochemistry required. Knowledge of wine production and wine microbiology are recommended, but not required. Prerequisites may be waived with instructor permission.