CHEM 4150 - Advanced Analysis in Fermentation Chemistry

(3) Credit Hours
Prerequisite: CHEM 3450
Co-requisite: CHEM 4750
Upon completion of this course students will: 1) examine key contributions to beer and wine flavor to include deficiencies, how they may occur, and how those flavors may be controlled; 2) examine and interpret standard methods used to analyze the key components of beer and wine production from raw materials to packaging; and 3) explain sustainability practices of raw materials, water, energy, processing, and fermentation waste.