Course curriculum

    1. 1. Introduction

    2. Exercise 1

    3. 2. Virus -Main characteristics

    4. Exercise 2

    5. 3. Bacterium - Main characteristics

    6. Exercise 3

    7. 4. Fungi - Main characteristics

    8. Exercise 4

    9. 5. Microorganisms and Decomposition

    10. Exercise 5

    11. 6. Biotechnology

    12. 7. Making of bread

    13. Exercise 6

    14. 8. Making of Wine

    15. Exercise 7

    16. 9. Making of Beer

    17. Exercise 8

    18. 10. Making of Yoghurt

    19. Exercise 9

    20. 11. Making of Cheese

    21. Exercise 10

    22. 12. Fermenters

    23. Exercise 11

    24. 13. Features of a Fermenter

    25. Exercise 12

    26. 14. Production of Penicillin

    27. Exercise 13

    28. 15. Production of Single Cell Protein

    29. Exercise 14

    30. 16. Advantages and disadvantages of Single Cell Protein

    31. Exercise 15

About this course

  • 31 lessons
  • Progress reports, Tracking, Control and Accountability