COURSE DESCRIPTION AND PREREQUISITES
354 (16) Industrial Microbiology (3L, 3P)
Fermentations, including food fermentations. Specialised food fermentations, e.g. biological preservatives, preparation and the role of microorganisms. Quality control. The occurrence of pathogens and food-spoiling bacteria and their control. Industrial production of enzymes, antibiotics, pharmaceutical products, influence of substrate on production levels.
Prerequisite pass module:
• Microbiology 214
Prerequisite module:
• Microbiology 244
This module explores the microbiological principles and applications underpinning industrial-scale fermentations, including food fermentations and the production of high-value bioproducts such as enzymes, antibiotics, and pharmaceuticals. Emphasis is placed on the role of microorganisms in specialized fermentations, quality control, biopreservation, and pathogen control in food systems. The influence of substrate and process variables on product yields is critically examined, integrating microbiological theory with industrial practice. It combines theoretical knowledge with hands-on experimentation to develop competencies in microbial diagnostics, bioproduct development, and quality control. Students will engage with blended learning platforms, real-world case studies, and entrepreneurial scenarios to bridge the gap between microbiological science and industrial innovation.
354 (16) Industrial Microbiology (3L, 3P)
Fermentations, including food fermentations. Specialised food fermentations, e.g. biological preservatives, preparation and the role of microorganisms. Quality control. The occurrence of pathogens and food-spoiling bacteria and their control. Industrial production of enzymes, antibiotics, pharmaceutical products, influence of substrate on production levels.
Prerequisite pass module:
• Microbiology 214
Prerequisite module:
• Microbiology 244
This module explores the microbiological principles and applications underpinning industrial-scale fermentations, including food fermentations and the production of high-value bioproducts such as enzymes, antibiotics, and pharmaceuticals. Emphasis is placed on the role of microorganisms in specialized fermentations, quality control, biopreservation, and pathogen control in food systems. The influence of substrate and process variables on product yields is critically examined, integrating microbiological theory with industrial practice. It combines theoretical knowledge with hands-on experimentation to develop competencies in microbial diagnostics, bioproduct development, and quality control. Students will engage with blended learning platforms, real-world case studies, and entrepreneurial scenarios to bridge the gap between microbiological science and industrial innovation.
- Facilitator: Alf Botha
- Facilitator: Jenade Daniels
- Facilitator: H. Y Chenia
- Facilitator: Wendy Wentzel