Subject: Food and Bioproduct Sciences
Credit units: 3
Weekly hours: 3 Lecture hours and 2 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences
Description
Fermentation is an ancient technology used to preserve agricultural commodities and has been theorized as one of the drivers for the development of civilization. This course will explore both the biology and application of yeast-based fermentation in the production of beer, wine and spirits. Historical applications to modern tools and developments with yeast genetics will be discussed. This course will further discuss the process required for the production of beer and spirits, from selecting raw materials, the equipment required to practical applications for home to industrial scale brewing.
Prerequisite(s): FABS 212.3 or BMSC 201.3 or PLSC 420.3
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