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Mar 29, 2024
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BIOL 317 - Principles and Biochemistry of Brewing Description: An introduction to the principles of brewing and biochemistry of fermentation processes important in the craft brewing industry. Includes the application of laboratory methods useful in product evaluation and quality control.
Prerequisites & Notes: Prerequisites: MATH 153 with a grade of C or better, either CHEM 101, 111, or 181, and admission to the Craft Beer Trade Certificate Program.
Credits: (4)
Notes: Students must be 21 years of age or older.
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