Brewing & Fermentation Science
The course aims to introduce the student in a responsible manner to beer as a major international beverage and to brewing as a traditional, yet highly controlled and innovative industrial process.
Prerequisite: Math Placement Score of 5 or MATH095 (C or better); and Reading Placement Test score Level 3 or READ110 (C or better) or COMP108 (C or better).
This course provides a thorough knowledge and understanding of the science and technology of the brewing of beer. This is achieved by the study of brewing raw materials (water, malt, hops and yeast), brewing processes (malting, brewhouse procedures, fermentation, and finishing operation), and quality assurance methods of the industry.
Prerequisite: BRFS101 (C or better) and CHEM101 (C or better)
This course builds upon the principles of malting and brewing science gained from the completion of prerequisite coursework by introducing students to the basic methodology used in malting and brewing laboratories for the analysis of raw materials and monitoring of process and product.
Prerequisite: BRFS102 (C or better) and BIOL228 (C or better); must be at least 21 years of age at time of course enrollment
This course provides students with the practical application of brewing and fermentation techniques in an industry setting. Students gain enhanced knowledge and competency with the opportunity to focus on the day-to-day processing, operations, and management of a brewery or related allied industry.
Prerequisite: BRFS201 (C or better); permission of the Department of Science, Technology, Engineering & Math; and must be at least 21 years of age at time of course enrollment