BDF-115
This course provides an introduction to microbiology and laboratory practices in the brewing industry. Emphasis is placed on yeast biology, fermentation, microorganisms in brewery’s/distillation and sanitation. Upon completion, students should be able to demonstrate an understanding of microbiology, laboratory techniques, and commonly used analysis methodologies applied in the brewing industry.
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Prerequisite:
None
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Corequisite:
None
| Class Hours | 3 |
|---|---|
| Lab Hours | 2 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 4 |