CRBW 370 - Current Practice in Brewing and Fermentation

Description:
An evaluation and synthesis of current practices related to brewing and/or fermentation science topics. Students will be expected to participate in hands-on or sensory-analysis projects or activities.

Credits: (2-5)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

Analyze and evaluate current science literature related to brewing, fermentation, and related activities in preparation for the design of a hands-on or sensory-analysis project.
Evaluate and synthesize current practices of contemporary or historical brewing and fermentation topics to revise their design of an appropriate hands-on or sensory-analysis project.
Apply their understanding of brewing and fermentation processes to design and implement a hands-on project related to the current topic (e.g. an evaluation of mashing or malting for brewing; a test for microbiological composition or chemical changes for fermentation, etc.).
Calculate use and costs of ingredients, materials, and labor related to the current topic in context of an assessment of their project or experiment.

Learner Outcomes Approval Date:
1/6/22

Anticipated Course Offering Terms and Locations: