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FERM 301

Brewing and Fermentation Technology

Course overview

Become familiar with the technology used to produce high quality fermented and brewed products such as beer, and understand the chemical and biochemical processes involved, as well as understanding the relationship between the raw materials and the fermented products.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 45 credit point(s) from the course(s) specified below
  • Biochemistry II , BICH-207
  • Principles and Applications of Microbial Fermentation , FERM-202

Credits 15
Domestic fees $1,008.00

What you will learn

After successfully completing this course, you will be able to:

  • Describe and explain the influence of the raw material composition and technology on the brewed or fermented product
  • Evaluate the relative benefits of different raw materials to effectively produce beer or another fermented product
  • Describe how the biochemical and physical stability of beer and other fermented products affect their shelf-life, smell, look and taste, and processing
  • Analyse beer and other fermented products using common international laboratory techniques to a high standard
  • Write clear, accurate and insightful reports from experiments and existing literature.

Course examiners

Stephen On

Professor Stephen On

Associate Dean of Research

Department of Food, Wine and Molecular Biosciences

[email protected]