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BIOT 130 - Fermentation Technology 1

Unit(s): 5.0

Advisory:BIOT 110, BIOL 101, CHEM 110; ENGL 035 or ENLA 100 or appropriate placement; READ 043 or appropriate placement;
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.

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Rio Hondo College, serving the communities of El Monte, Pico Rivera, Santa Fe Springs, South El Monte, and Whittier for over 50 years.

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Rio Hondo College
3600 Workman Mill Road
Whittier, CA 90601

Phone: (562) 692-0921
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