At the end of this activity, students should be able to define biotechnology and present examples of past and present biotechnological processes, explain the significance of fermentation as a key biological process in biotechnology, present the main stages in the production of beer, yogurt and hard cheeses, explain the importance of pasteurization in these processes, present generic names of the microorganisms taking part in these processes, describe single-celled protein and the substrates used in its production, and describe the structure of a biofermenter and the differences between batch and continuous cultures.

Originally released by Learnetic, 2016.