Food Science and Technology

Brewing Science Capstone

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.


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