The course will present microbiological and technological principles of the industrial application of microorganisms followed by specific examples. Lectures will cover the basics of metabolic pathways and how these can be manipulated through natural selection or genetic engineering to increase productivity. The main focus of the course will be in the production of alcoholic beverages but will also include production of biomass, solvents and organic acids of direct relevance to the food industry. The laboratory component of the course will include water testing, genetic engineering techniques, fermentation optimization and monitoring. Field trips to a commercial vineyard and brewery will also aid the learning experience.