FDSC 2310 - The Science and Technology of Beer

(crosslisted) VIEN 2310

Spring. 1 credit. Student option grading.

Prerequisite: introductory biology and chemistry, or permission of instructor. Course fee: $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week.

D. Bershaw.

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.

Outcome 1: Understand the fundamental scientific principles of sensory science and how they relate to the study of food science.

Outcome 2: Summarize the key steps in the brewing process from a biological, chemical, and process perspective and contrast these steps to other food fermentations.

Outcome 3: 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.

Outcome 4: Understand the sensory properties of major beer styles and explain how differences in production practices and chemical composition impact these properties.

Outcome 5: Understand the diversity of microorganisms used in brewing and explain how different microorganisms positively or negatively affect the quality of beer.

Outcome 6: Understand emerging trends and technological challenges in the brewing industry.