Biology of Fermentation

3 credits

Practical application of biology and chemistry in beer and winemaking. Students learn to culture yeast, ferment foods, brew beer from malted grains, and perform chemical analysis of wine must. Prerequisite: either BIOL 310, BIOL 313, BIOL 340, BIOL 350, BIOL 354, BIOL 355, BIOL 356, BIOL 360, BIOL 380, BIOC 405, BIOC 426, BIOC 440, or BIOC 450. Offered: jointly with BIOC 495; W.