VIEN 2310

VIEN 2310

Course information provided by the Courses of Study 2018-2019.

This course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize the major sensory and chemical features that distinguish different beer styles or defects, and understand how raw materials and choices during production lead to these outcomes. Several guest lectures, including brewers and producers of raw materials, will also be included.

When Offered Spring.

Fees Course fee: $25 tasting fee will be applied to student bursar bill.
Prerequisites/Corequisites Prerequisite: introductory biology and chemistry, or permission of instructor.

Outcomes
  • Understand the fundamental scientific principles of sensory science and how they relate to the study of food science.
  • Summarize the key steps in the brewing process from a biological, chemical, and process perspective and contrast these steps to other food fermentations.
  • Explain the role of the major components of beer (water, malt, hops, yeast), the choices that brewers have in their use and source, and the impact of these choices on beer style.
  • Understand the sensory properties of major beer styles and explain how differences in production practices and chemical composition impact these properties.
  • Understand the diversity of microorganisms used in brewing and explain how different microorganisms positively or negatively affect the quality of beer.
  • Understand emerging trends and technological challenges in the brewing industry.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Seven Week - First.  Combined with: FDSC 2310

  • 1 Credit Stdnt Opt

  • 14398VIEN 2310  LEC 001

  • Prerequisites: Introductory biology and chemistry or permission of instructor. A $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check FDSC 2310 to determine if seats are still open.