CHEM 1380 Introduction to Fermentation Science

This lecture course focuses on the scientific principles behind the production of beer and wine. Students will learn the biochemical processes behind horticultural and agronomical practices associated with growing barley, hops, and grapes, the historical and modern processes of malting, brewing, and winemaking, the functions of key microorganisms and their impact on the final product, and the basics of human sensory science. All of this information will provide the students with a general base of knowledge of the scientific principles that drive malting, brewing, viticulture, and enology.