The availability of next generation sequencing in the last two decades has revolutionized the field of environmental microbiology. Although most of the microbial world remains to be discovered and explored, we are now starting to find answers to some central ecological questions such as: What microbes are present in various ecosystems? What is the distribution of each type of organism? What are their roles (functions)? How does each role relate to the magnitude of microbial activity? What factors influence microbial activity and interactions? We will explore the questions in the context of the human and fermented foods microbiomes. The topics will include microbial diversity, microbial evolution, phylogeny, physiology, metabolism, community ecology, genomics, metagenomics and proteomics. Through reading of original papers on the human microbiome, we will examine recent advances made in microbial ecology and critically analyze the role of microorganisms on human health and beyond. Students will have the opportunity to design and conduct an independent research project to explore the cheese microbiome.

Units: 1.25

Max Enrollment: 12

Prerequisites: CHEM 211 and any of the following - BISC 201, BISC 202, BISC 209, BISC 210, BISC 219/BIOC 219 or BISC 220/ BIOC 220, or permission of the instructor.

Instructor: Klepac-Ceraj

Distribution Requirements: LAB - Natural and Physical Sciences Laboratory; NPS - Natural and Physical Sciences

Typical Periods Offered: Spring

Semesters Offered this Academic Year: Not Offered

Notes: Ann E. Maurer '51 Speaking Intensive Course.