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May 30, 2024
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CHEM 4450 - Fermentation Facility Operations and Design (3) Credit Hours Prerequisite: CHEM 4150 CHEM 4750 concurrent Upon completion of this course students will: 1) Detail the process of fermentation from raw materials to packaging. 2) Identify regulations and equipment requirements in the production of fermented products. 3) Explain in-line instrumentation and critical process measurement points (CPMP). 4) Discuss the quality attributes of beer and wine. 5) Assess expected product deviation and recommend methods of batch recovery.
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