This is the preliminary (or launch) version of the 2021-2022 VCU Bulletin. This edition includes all programs and courses approved by the publication deadline; however we may receive notification of additional program approvals after the launch. The final edition and full PDF version will include these updates and will be available in August prior to the beginning of the fall semester.

BIOL 420. Yeast and Fermentation. 3 Hours.

Semester course; 2 lecture and 3 laboratory hours. 3 credits. Prerequisite: BIOL 300 with a minimum grade of C. Corequisites: BIOL 303 and BIOL 310. Addresses the basic biology of yeast used in brewing beer and briefly in wine production. Topics will include yeast properties such as growth, structure, genetics, biodiversity and natural habitats. The process of wine and beer production will be discussed. Laboratory sessions include basic microbiology techniques, yeast isolations and characterization using DNA and biochemical methods, as well as the study of factors that affect fermentation. At the end of the course the students will give a presentation on other fermentation products of their interest such as vinegar, bread, etc., providing an expanded version of this important process.

Center for the Study of Biological Complexity

...hours. 2 credits. Corequisite: BIOL 151 or 152...of bioinformatic datasets. BNFO 420. Applications in Bioinformatics...