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FST

Department of Food Science and Technology

CFAES

Brewing Science Capstone

FDSCTE 5750
This course uses the biological and chemical principles of brewing to understand aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by laboratory exercises to investigate flavors, aromas, brewing methods, and techniques. Hands-on experiments will follow the brewing process from 'malting grains to glass'. Prereq: Micrbio 4000, or Grad standing, or permission of instructor.
Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Spring 2022
Spring 2023
Current Instructors: 
Instruction Modes: