|Instructor Info:||Christopher Jarvis|
Office Extension x5580
|TA Info:||Amit Ringel|
This fermentation science course was developed with support from the National Science Foundation (NSF) and has been supported by a Course, Curriculum, and Laboratory Improvement Grant (CCLI) from the NSF and The Whiting Foundation. It is designed to familiarize students with the current topics and procedures in brewing science. This upper level course requires previous course and laboratory work in chemistry and microbiology. Organic chemistry and biochemistry are recommended prior to taking this course. We will focus on the study of the fundamental and applied sciences related to the use of microorganisms as production and processing agents.
Specifically we will examine the technological and biochemical aspects of the brewing process, including raw materials, malting, mashing, fermentation and maturation. In addition to lectures and discussion on the readings, the course will dedicate one day a week to laboratory work. Students will work in small groups on a focused research project.
This course is designed to provide the theoretical knowledge and practical skills required for more advanced work on the pathway to become a brewing scientist or brewing engineer.
All students must attend each class, design and complete a project, and present thier data to the class. You will also be required (with a partner) to present lectures during the semester and to participate fully in all class-wide activities including brewing and cleaning. A final portfolio and self evaluation is required to receive an evaluation.
Potential projects for Spring 2012
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