Advisory:BIOT 110, BIOL 101, CHEM 110
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.
Rio Hondo College, serving the communities of El Monte, Pico Rivera, Santa Fe Springs, South El Monte, and Whittier for over 50 years.
Rio Hondo College
3600 Workman Mill Road
Whittier, CA 90601
Phone: (562) 692-0921
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