BIOS 5235 - Fermentation

This is an introductory course to the discipline of fermentation. Using a combined lecture and assignment strategy, students will be exposed to basic concepts and methods in fermentation. The emphasis will be on a comprehensive overview of brewing, both modern and traditional. Considerable time will be given to understanding the complexities of the biochemistry and genetics of yeasts and what this imparts to the brewing process. The course will culminate with students undertaking a novel research project using learned techniques and processes.

Credits: 3 hours

Notes: Open to upperclass and graduate students.