Minor in Food Science - Brewing Science FOSC 4081   Brewing Science
CREDIT HOURS: 3
This course will examine unit operations employed during the production of malt and beer. Brewing, fermentation and packaging aspects of beer production as well as brewing quality assurance, colloidal, flavour and haze stability will be discussed.
FORMAT:
  • Lecture
  • Lab

LAB HOURS PER WEEK: 3