Spring, 2017 The Microbiology of Beer, Bread and Cheese Dr. Tammy Tobin |
COURSE OBJECTIVES
"God made yeast, as well as dough, and he loves fermentation just as dearly as he loves vegetation."
~Ralph Waldo Emerson 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 STUDENT LEARNING GOALS:
After taking this course, students will be able to:
COURSE RULES EVALUATION:
ATTENDANCE:
ELECTRONIC COMMUNICATION DEVICES:
SPECIAL NEEDS:
TEXTBOOK:
TIMES, PLACES AND MANNERS IN WHICH TO GET IN TOUCH WITH ME: Office Location: 234F New Science Building 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:
FINAL FERMENTATION ESSAY:
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The Microbiology of Beer, Bread and Cheese Schedule of Events - Spring, 2017 |
DATE |
TOPIC / CLASS ASSIGNMENT |
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Unit 1: The Microbiology of Beer |
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Week 1 (1/23-1/27)
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Introduction to The Microbiology of Beer, Bread and Cheese
Introduction to Fermentation
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Week 2 (1/30-2/3) | The Microbiology and Chemistry of beer: Yeast, Barley, Hops, Water and Ageing
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Week 3 (2/6-2/10) | The History and Culture of Beer
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Week 4 (2/13-2/17) | 2/13: Brewing Beer
2/17: No Class |
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Week 5 (2/20-2/24) | 2/20: Laboratory Explorations 1: How's the Beer Doing?
2/24 Tour of Selin's Grove Brewing Company
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Week 6 (2/27-3/3) | 2/27: Test 1
3/3 An Introduction to the Microbiology of Bread
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Week 7 (3/6-3/10) | 3/6 The Microbiology and Chemistry of Sourdough Bread
3/10 Making Sourdough Starter Cultures
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Week 8 (3/13-3/17) | Spring Break!! | |
Week 9 (3/20-3/24) | Laboratory Explorations 2: Making Sourdough Bread
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Week 10 (3/27-3/31) | Laboratory Explorations 3: Beer and Bread
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Week 11 (4/3-4/7) | 4/3: The History and "Culture" of Bread
4/7: No Class - NCUR |
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Week 12 (4/10-4/14) | 4/10: Exam Two 4/14: An Introduction to the Fermentation of Milk
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Week 13 (4/17-4/21) | 4/17: The Microbiome of Cheese
4/21: The Biochemistry of Cheese
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Week 14 (4/24-4/28) | History and Culture of Some Famous Cheeses:
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Week 15 (5/1-5/5) | Final Fermentation Essays and Presentations | |
Final Essays Due |
Wednesday, May 10, 10:00 am via email. |