Postgraduate taught 

Industrial Biotechnology MSc

Industrial Fermentation BIOL5450

Industrial Fermentation BIOL5450

  • Academic Session: 2025-26
  • School: MVLS College Services
  • Credits: 10
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Semester 1
  • Available to Visiting Students: No

Short Description

This course discusses the past, current, and potential future applications of fermentation in industrial contexts. Fermentation will be discussed with regards to the chemical processes, production of desirable compounds, and other uses in an industrial setting. The course will also discuss the potential future uses of fermentation with a focus on the use of directed, precision, and consortium approaches.

Timetable

This course will run in Semester 1.

Excluded Courses

None

Co-requisites

None

Assessment

The project assessment will consist of the following components:

  1. Group media output (12 minutes, 25%) (ILOs 1 & 2)
  2. Written Assignment (1500 words, 75%) (ILOs 1 – 3)

Course Aims

  • The aim of this course is to develop student understanding and knowledge of the fermentation process. Focussing on its historical significance, current industrial usage, and the potential future applications of fermentation processes. The course will provide a background of the study of fermentation, outline the utilisation of fermentation traditionally and currently with a focus on food, drinks, and other major industrial processes, and discuss potential future uses of fermentation in industrial, agricultural, and ecological contexts.

Intended Learning Outcomes of Course

By the end of this course students will be able to:

  1. Critically appraise industrially relevant fermentation processes and their applications.
  2. Critically evaluate the effects of external factors on fermentation and fermentation products
  3. Critically discuss the potential future capabilities of fermentation, how they might be implemented, and what they can be implemented for.

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course’s summative assessment.