Advisory:BIOT 110, BIOL 101, CHEM 110
Transfers to:CSU
This introductory-level course takes up fermentation technologies, and emphasizes especially batch yeast fermentations associated with the brewing of beer. The course covers the history, development, and current status of beer brewing; the biology and genetics of yeast; and the influence of raw materials on the final outcome of the brewing process. Emphasis is placed on current technologies involved in modern, small-scale brewing. In addition, the use of yeast as a general agent of biological change is discussed. The laboratory part of the course emphasizes the design, formulation, and execution of a specific product in a hands-on environment in order to simulate current industry standards and practices. Field trips of industrial fermentation sites are included.
