FRM 101 Introduction to Fermentation Sciences

This course is a survey of different areas of chemistry and how they relate to beer and the brewing industry. It covers the chemical and biochemical processes that are involved in fermentation, with a focus on the brewing of beer, as well as a study of how analytical techniques are used in modern brewing industry. The course also addresses the physiology and history of alcohol consumption. (3 credit hours)

Credits

3

Prerequisite

Placement into MTH 112 or above, or successful completion of MTH 105