FDSC 2310 - The Science and Technology of Beer

(crosslisted) VIEN 2310

Fall. 1 credit. Student option grading (no audit).

Prerequisite: introductory biology and chemistry, or permission of instructor. Students must bring 4 appropriate glasses to each class, starting in the second week. Course fee: $25 tasting fee will be applied to student bursar bill. Co-meets with FDSC 5310/VIEN 5310.

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: Differentiate between the basic physiological senses of human perception of foods and beverages. Describe how these senses are utilized to perceive the qualities of foods and beverages.

Outcome 2: Describe some of the fundamental principles of odor and taste perception.

Outcome 3: Summarize the key steps in the brewing process, and contrast these steps to other fermentations

Outcome 4: Explain the role of the major components of beer (water, malt, hops, yeast), and the choices that brewers have in their use and source.

Outcome 5: Describe the sensory properties of major beer styles and explain how they differ in production practices and chemical composition.

Outcome 6: Explain how different microorganisms can positively or negatively affect the quality of beer.

Outcome 7: Summarize the positive health impacts of moderate beer consumption and contrast these benefits with the negative health impacts of alcohol misuse/abuse. Also differentiate between the current treatment options for alcohol use disorders.

Outcome 8: Summarize ongoing and emerging technological challenges to the brewing industry.