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