BIO2405 Introductory Microbiology for Wine Science (FOSCI)

Semester 2 (ONC)Toowoomba (EXT)Toowoomba

Units 1.0 (Microbiology) Band 2

Pre-requisite: BIO1101

Synopsis

This introductory study in microbiology for wine science is aimed at providing knowledge to professionals in this field on the impact that micro-organisms can have in ensuring high standards of the products in wine industry, not withstanding the relevance of microbiology in improving our daily lives and the environment. Explored in this course are the history and diversity of micro-organisms, cell structure and function, metabolism, nutrition, growth and control of micro-organisms, classification and reproduction of fungi, factors affecting the interactions of micro-organisms including bacteria, viruses, fungi and protists with plants, an introduction to the types and roles of micro-organisms found in wines including yeast, bacteria involved in wine making and the control of micro-organisms in wine making. The residential school (4 days) is a compulsory component of the external offering of this course.