Microbes of Tuscany

3 Credits · Level: Undergraduate

Both wine and cheese production depend on harnessing the biochemical potential of a variety of different microorganisms. This course will be a rigorous exploration into the characteristics of microbes important for the development of these foods, with an emphasis on the biochemical pathways necessary for production of ethanol and other products that are responsible for the unique flavors and textures associated with these foods. Part of the course will involve hands-on activities comparing genes for these processes among different organisms, using tools of bioinformatics, a relatively new field combining biology, computer science, and statistics. Students will also delve into the literature about the microbiology of wine and cheese making. The classroom work will be complemented by two field trips, one to a vineyard and one to a dairy, so that students can get a first-hand view of these two industries.