CHEM 3350 - Safety and Quality of Fermentation Chemistry

(3) Credit Hours
Prerequisite: CHEM 3000K  
This course is an introduction to the safety of fermentation chemistry. The course will discuss the theory, design, operation, and application of quality and safety control in fermentation chemistry fields, especially in brewing and winery industry. Upon successful completion of this course, the student will be able to: 1) Describe the basics of brewery cleaning and sanitation; 2) Devise plans to detect, prevent and eliminate the key microbial, chemical and physical threats to fermented product quality; 3) Propose plans of essential quality systems, including both quality analysis (QA) and quality control (QC); 4) Describe FDA regulations of a fermentation environment including food safety, labeling, environmental compliance and fermentation product safety; 5) Explain social and regulatory environments regarding reasonable standards for responsible consumption.