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This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry. Categories:
Life Sciences
Starts :
2014-08-18 |
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AlternativesIf you know any alternatives, please let us know. PrerequisitesIf you can suggest any prerequisite, please let us know. Certification Exams-- there are no exams to get certification after this course --If your company does certification for those who completed this course then register your company as certification vendor and add your exams to the Exams Directory. | ||
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