The course is aimed at presenting the role of microorganisms in fermentation, including recent developments in fermentation technology and some theoretical considerations. Emphasis is placed on areas such as principles behind the development of fermentation processes; beer brewing, alcohol production (yeast), lactic acid fermentation, acetic acid production (bacteria), organic acid production, production of antibiotics.  Discussion will also include solid state fermentation; the effects of enzymes on the ingredients in fermented foods and drinks; basic fermentation methods of sterilisation, pasteurisation, lyophilisation, plant design and economics of fermentation.