Brewing and distilled beverage courses available

posted on April 9, 2013 2:13pm

Brewing and distilled beverage courses are available for students beginning in Fall 2013. They include: Fermented Beverages (FSC 481); Science and Technology of Wine Production (CEM 482); and Brewing and Distilled Beverage Technology (CHE 483).

FSC 481, Sect 701: Fermented Beverages, Fall 2013

Course Overview: This course provides an overview of the wine, beer and spirits industries. In particular, emphasis is placed on the emerging craft and artisan wine, beer, and spirits sector.

Course Credits: 3 credits

Course Content:   Origin and history of alcoholic beverages produced by fermentation; types of products and methods of production; relationships among agricultural  practices,  processing  and  sensory  attributes;  responsible consumption of alcoholic beverages.

Prerequisites:    Must be at  least 21  years  of  age;  approval  of  department; students must bring photo ID with age verification to each class.

Course format: A combination of lectures and laboratory demonstrations

Instructor: Prof. Kris Arvid Berglund, .(JavaScript must be enabled to view this email address)

 

CEM 482, Sect 701:Science and Technology of Wine Production, Fall 2013

Course Overview: This course teaches the fundamentals of wine production from a scientific perspective

Course Credits: 3 credits

Course Content:  Origin and history of wine and wine production;  determination and timing of harvest, methods of postharvest handling, storage, and processing of grapes into juice and wine; physical and chemical changes in wine and processes; must analysis and adjustment, fermentation, fining, and aging; physiology of yeasts and bacteria involved in winemaking and spoilage; cellar practices, problems, and operations

Prerequisites:  Senior or graduate standing in Chemistry, Chemical Engineering, Food   Science,   Biosystems   Engineering,   or   Horticulture   and   approval   of instructor; Must be at least 21 years of age.

Course format: A combination of lectures, laboratory demonstrations, and field trips

Instructor: Prof. Kris Arvid Berglund,.(JavaScript must be enabled to view this email address)[/email]

CHE 483-701: Brewing and Distilled Beverage Technology, Spring 2014

Course Overview:   The course is teaches the fundamentals of fermented beverage production from a chemical/ biochemical engineering perspective

Course Credits: 3 credits

Course Content:

Raw materials for fermentation and basics of alcohol fermentation, beer and cider production; basics of distillation; brandy and eau de vie production; whiskey production; vodka, gin, and flavored spirits production; flavor chemistry

Prerequisites:   Senior or graduate standing in Chemical Engineering, Food Science, Biosystems Engineering or approval of instructor; CHE 311, BE 350, or FSC 429; Must be at least 21 years of age..

Course format: A combination of lectures, laboratory demonstrations, and field trips; hours arranged.

Instructor: Prof. Kris Arvid Berglund,.(JavaScript must be enabled to view this email address)[/email]