BDF-220
This course introduces chemistry fundamentals as they apply to the brewing and distillation industry. Emphasis is placed on elements impacting brewing/distillation including ingredient analysis/fermentation/production chemicals, and properties of gasses/liquids, pH, and pressure. Upon completion, students should be able to demonstrate basic chemistry principles/laboratory techniques to assess/control chemical properties associated with major products of the alcoholic beverage 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 |