Class Number: 1062
Description: Hours: Three hours lecture per week
Prerequisite: CHEM 311, CHEM 314, and student must be at least 21 years of age to enroll and Consent of Instructor
Description: This class explores the interface of microbiology, organic chemistry, and biochemistry, using advanced analytical tools. The class focuses on how temperature, water conditions, anaerobe species and strain, sugar solutions, and adjunct ingredients such as hops can be used to manage fermentation outcomes. These concepts are applied practically, with sugar extractions from a variety of vegetable sources such as barley, grapes, and corn. These extracted sugar solutions are fermented using a wide range of anaerobes. Extraction and fermentation products are characterized using GC, HPLC, mass spectrometry, and other methods.
| Days | Time | Date Range | Location | Instructor |
|---|---|---|---|---|
| T | 09:00 AM - 11:50 AM | 08/22/2015 - 12/21/2015 | Sierra Hall 2344 | David Gillespie |
Status: Open
Session: Regular Academic Session
Units: 4.00
Class Components: Lecture
Career: Undergraduate
Start Date: 08/22/2015
End Date: 12/21/2015
Grading: Letter Grade
Class Availability
Information below is 24 hours old.Enrollment Total: 19
Available Seats: 5
Wait List Capacity: 12
Wait List Total: 0
Textbook / Other Materials
Textbook Status: Required
ISBN: 9780306477065
Title: Fermented Beverage Production
Author: Andrew G.H. Lea
Publish: Springer
More textbook information including prices
Enrollment Information
- Upper Division
- Lab Fee $40