Course Title: Beverage Biochemistry
Title Abbreviation: BEVERAGE BIOCHEMISTRY
Department: BRW
Course #: 103
Credits: 4
Variable: No
IUs: 4
CIP: 011001
EPC: 131
REV: 2018
Course Description
Covers general microbiology and chemistry as it pertains to the production of alcoholic beverages and the brewing of beer. Raw materials/ingredients used in the brewing process will be discussed along with the properties of water, pH, enzymes, proteins, carbohydrates, and other micro-organisms in the brewery regarding their role in brewing. Develop an understanding of the ingredient interactions of biological molecules, particularly as they pertain to fermentation (yeast biology, wild yeasts, yeast production), identification of wort/beer spoilage organisms using microscopy, staining and differential media.
Prerequisite
None
Contact Hours (based on 11 week quarter)
Lecture: 44
Lab: 0
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for certificate
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
0. Application and Integration
Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).
Outcomes: Students will be able to . . . 0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.
9. Scientific Literacy
Definition: Understanding scientific principles, and analyzing and applying scientific information in a variety of contexts.
Outcomes: Students will be able to . . . 9.3 Analyze, apply, and communicate scientific concepts and principles in context (for example, in technological, personal, and/or professional situations).
Course Contents