300
The science of brewing focusing on the biochemistry and microbiology involved in the process of brewing beer. Prerequisites:
BIO 101 or 112;
CHM 120 or 132.
Credits
3(3-0)
Laboratory techniques in brewing analyses. Quantitative and qualitative laboratory analysis of brewing ingredients, processes, and products. Pre/Co-requisite:
SCI 320.
Credits
3(1-4)
A practical application of fermentation science principles in the production and analysis of beer. Pre/Co-requisites:
SCI 320, 321, 323.
Credits
3(1-5)
Study of the design, equipment, operation, and maintenance of a modern brewery. Pre/co-requisite:
SCI 320.
Credits
3(3-0)
Primarily for juniors and seniors. Prerequisite: permission of instructor.
Credits
1-12(Spec)