The goal of this course is to introduce you to the fundamental concepts and techniques of fermentation through a variety of disciplines. Gaining a complete understanding of the microbiology of beer, bread and cheese requires that you investigate not only their basic biological and chemical components, but also the amazing metabolic processes performed by the microbes that produce them. We will also explore the incredible ways in which fermentation has shaped (and been shaped by) human history, politics and religion. Ultimately, I hope that this course will help you savor the results of fermentation even more than you already do.

Prerequisites: Must have completed BIOL 101 or 102 AND have 2nd year standing or permission of instructor.  2 SH. 2 lecture hours. CC: Interdisciplinary

Spring 2017 Class at Selinsgrove Brewing Company

After taking this course, students will be able to:

1. Demonstrate knowledge of the basic concepts and vocabularies central to:

a) The biology, chemistry and history of fermentation;
b) The scientific basis for the techniques and tools employed in the production of beer, bread and cheese;
c) The roles that different microbial species play in the production of beer, bread and cheese.

2.  Use multiple disciplines, including biology, chemistry, religion, history, poitical science, nutrition, and ecology and to explore and analyze the basics of fermentation science, as detailed above, and to explore the ways in which fermenation has shaped, and continues to shape human society.

3.  Articulate an understanding of the ways in which these disciplines can be brought together not only to supplement and reinforce each other, but also to highlight the complexities and ambiguities inherent to explaining issues central to the science and history of fermentation.

4. Perform biological and chemical tests to assay the results of microbial fermentations.

COURSE RULES

EVALUATION:

The final grade will be a composite of your performance in 2 Unit Exams (25% each), two fermentation worksheets (5% each), and one final fermentation presentation (10%) and essay (30%).

Your final grades will be based on the scale below:

A 94-100%
A- 90-93
B+ 87-89
B 84-86
B- 80-83
C+ 77-79
C 74-76
C- 70-73
D+ 67-69
D 64-66
D- 60-63
F All those numbers below 60

ATTENDANCE:

Attendance is required at all scheduled exams and lab sessions. You will receive a zero for all work performed during a class that you fail to attend. If you know in advance that you have a direct conflict with an upcoming class activity, please come speak with me about the nature of the conflict so that we can determine if a make-up assignment is possible. Note that this will not always be the case - particularly for laboratory experiments. In general, and unless something completely unforseen has happened (a natural disaster, etc.), you will only be allowed to arrange a make-up assignment for a missed class activity in advance of that activity. Please note that travel to and from vacation activities (spring break) will NOT qualify for a make-up activity, so plan accordingly.

ELECTRONIC COMMUNICATION DEVICES:

Unless you have cleared it with me before class, all electronic communication devices must be off and in a closed container during the entire class. No texting is allowed for any reason. If any cell phone rings during class, I will answer it. Repeat offenders (more than one such offense) will be asked to leave class along with their cell phones until they can figure out where the off button is.

SPECIAL NEEDS:

If you have a documented learning disability, I am happy to set up any appropriate arrangements for testing, classes, etc.  Simply provide me with the paperwork from the Center for Disability Services, and let me know what I can do to make the class work for you.

TEXTBOOK:

None Required. Readings will be attached to the syllabus, emailed to you, available via eres and/or located in the class Blackboard Site. The syllabus will let you know where to find each assignment as it becomes available, so make sure to check the syllabus regularly.

TIMES, PLACES AND MANNERS IN WHICH TO GET IN TOUCH WITH ME:

Office Location: 234F New Science Building
Office Phone: 4067
Office hours by Appointment: M, F 1:45-2:45, Th 10-1. Other Hours Gladly Set Up by Appointment. Walk-ins are always welcome!

Tweeting Available!: @Tobintc #SUMicrobz

Texting Hours: No, sorry. My teeny cell phone plan won't support that.

Email Policy (tobinjan@susqu.edu): Monday-Friday: I always respond to emails as quickly as I can (generally within a few hours during the work day). However, I am an early riser (5:00 am), so emails that are sent after 8:00 pm M-F will NOT receive a response until the next morning. Weekends/Holidays: Unless I am completely out of email contact (this is possible, as I am an avid hiker/camper) I will check my email daily during weekends and holidays and respond within 24 hours.

COURSE COMPONENTS

EXAMS:

FERMENTATION WORKSHEETS:

Throughout the semester, you will be required to fill out short worksheets regarding your laboratory results. These worksheets will be team efforts.

Each student will write and present a final fermentation essay that will be due during the last week of class. More details will be provided in a separate handout.