Brewing Microbiology (Fall 2018)

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Brewing Microbiology is about the science behind beer brewing.

Course Description

Participants will learn about the microbiology of yeast (including growth, metabolism, aseptic technique and contamination), biology of grain, biochemistry of malted barley, chemistry of water, preservative nature of hops, and the human physiology of taste and smell.

Course Details

In this course you will:

  • Have a basic understanding of the history of brewing and innovations in brewing practices.
  • Analyze scientific reports and explain how brewing innovations were made possible by natural processes at work in beer ingredients.
  • Discuss the basic science underlying the components of beer: yeast, malt, water, and hops and their role in each step of the brewing process.
  • Apply mathematical analysis of yeast cell size and culture growth.
  • Comprehend the essential nature of enzyme activities in yeast and malt that enable brewing.
  • Have a basic understanding of how the human body perceives taste and smell.
  • Explain how beer components contribute to appearance, aroma, taste, and mouth-feel.
  • Evaluate the reliability of informative sources of brewing information.
  • Judge scientific knowledge of the brewing process to improve their crafting of beer.

Course Details

Facilitator:
Dr. Tyrrell Conway, PhD
Professor and Head of Department
Microbiology and Molecular Genetics

Video Lectures
Interaction Opportunities
Discussion Forums
Cost per student: FREE

Start Date: August 20, 2018
End Date: December 14, 2018
Duration: 16 weeks
Cost: FREE

Registration is open from August 20, 2018 until December 7, 2018.

Price: Free