GRADUATE COURSESDepartment of Applied Microbiology & Food Science, College of Graduate Studies & Research
APMC 801.3
Laboratory in Fermentation Technology 1(1L-5P) Prerequisite(s): APMC 212, 434, and 437 or equivalents; BIOC 200 (or 203); laboratory experience in research and written permission of the Head of the Department.
Designed to familiarize limited numbers of students with fermentation research techniques used at the University of Saskatchewan. Commercially available microbes will be used to transform substrates to a variety of end products. Emphasizes operational aspects of laboratory scale fermenters, computer control and measurement of parameters using modern equipment, enzymes and chemical assays.
APMC 803.3
Genetics of Industrial Microorganisms 2(2L-1S) Prerequisite(s): APMC 437, BIOC 220 (or 203), and MICR 386 or equivalents; or an undergraduate degree in microbiology or biochemistry. Previous course work in genetics is desirable.
Detailed study of the genetics of industrially important microorganisms and their relationship to the relevant practices. Seminar presentations review research literature related to the lecture topics.
APMC 806.3
Anaerobic Microbiology 2(3L) Prerequisite(s): APMC 212 and MICR 386 or equivalent; or permission of the instructor.
Studies the biology and cultivation of anaerobic microorganisms and of their application to agricultural and industrial processes.
APMC 807.3
Microbial Biotechnology in Industry and Agriculture 2(3L-1S) Prerequisite(s): APMC 212, 434 and 437, BIOC 220 (or 203), MICR 386 or equivalent; or permission of the instructor.
Principles of biotechnology as they apply to useful products and processes involved in industry and agriculture, including food production and processing.
APMC 808.3
Brewing Microbiology 1(3L-2P) Prerequisite(s): APMC 212 and 425 or equivalent; FDSC 412 or 812 is recommended.
A comprehensive review of the status and current problems in brewing microbiology, wild yeast and bacteria in brewing; use of selective and general media for their isolation and enumeration; yeast washing; brewery quality control; yeast propagation, storage, handling and fermentation; beer pasteurization.
APMC 825.3
Carcinogens and Mutagens 2(2L-1S) Prerequisite(s): A course in biochemistry [BIOC 220 (or 203)], knowledge of general cell biology (ACB 201), general microbiology (APMC 212 or MICR 214), and permission of the instructor.
Provides some understanding of carcinogens and mutagens, their mechanism of action at organismic, cellular and molecular levels, and of their testing and assessment. Short seminar discussions of current developments will be included.
APMC 830.3
Microbial Ecology 2(3L) Prerequisite(s): APMC 212 or MICR 214; CMPT 100 or AGRC 290.
Introduction to the diversity of microorganisms and the dynamics of microbial interactions. Microbial biogeochemistry of specific aquatic and terrestrial ecosystems. Selective microbial enrichment and isolation. In situ quantitation of microbial activity.
APMC 831.3
Laboratory in Microbial Ecology 2(3L) Prerequisite(s): APMC 430 or 830 (may be taken concurrently); and permission of the instructor.
Designed to introduce modern experimental and computer modeling techniques for the study of microbial interactions. Laboratories will include the use of microbial enrichment cultures to isolate organisms of geochemical and industrial significance; in measurement of microbial proliferation and metabolic activity under in situ conditions; and in dynamics of microbial interactions and effects of environmental stress.
APMC 833.3
Microbial Insecticides 1/2(3L) Prerequisite(s): APMC 212 or MICR 214 or equivalent.
Microorganisms as biological insect pest control agents is a rapidly advancing area of applied microbiology and agriculture. Examines the microbiology and molecular biology of such pest control agents.
APMC 836.3
Food Microbiology 1(3L) Prerequisite(s): APMC 212 and 425 or equivalent, and BIOC 220 (or 203); or permission of the instructor.
Applications of biotechnology to food microbiology. Emphasis on genetic engineering of starter cultures used to produce fermented foods, microbial processing of food wastes, and rapid methods for detection and enumeration of microorganisms.