Brewing and distilled beverage courses available

Brewing and distilled beverage courses are available for students beginning in Fall 2013.

April 9, 2013

Brewing and distilled beverage courses are available for students beginning in Fall 2013. They include: Fermented Beverages (FSC 481); Science and Technology of Wine Production (CEM 482); and Brewing and Distilled Beverage Technology (CHE 483).

FSC 481, Sect 701: Fermented Beverages, Fall 2013

Course Overview: This course provides an overview of the wine, beer and spirits industries. In particular, emphasis is placed on the emerging craft and artisan wine, beer, and spirits sector.

Course Credits: 3 credits

Course Content:   Origin and history of alcoholic beverages produced by fermentation; types of products and methods of production; relationships among agricultural  practices,  processing  and  sensory  attributes;  responsible consumption of alcoholic beverages.

Prerequisites:    Must be at  least 21  years  of  age;  approval  of  department; students must bring photo ID with age verification to each class.

Course format: A combination of lectures and laboratory demonstrations

Instructor: Prof. Kris Arvid Berglund, berglund@msu.edu

CEM 482, Sect 701:Science and Technology of Wine Production, Fall 2013

Course Overview: This course teaches the fundamentals of wine production from a scientific perspective

Course Credits: 3 credits

Course Content:  Origin and history of wine and wine production;  determination and timing of harvest, methods of postharvest handling, storage, and processing of grapes into juice and wine; physical and chemical changes in wine and processes; must analysis and adjustment, fermentation, fining, and aging; physiology of yeasts and bacteria involved in winemaking and spoilage; cellar practices, problems, and operations

Prerequisites:  Senior or graduate standing in Chemistry, Chemical Engineering, Food   Science,   Biosystems   Engineering,   or   Horticulture   and   approval   of instructor; Must be at least 21 years of age.

Course format: A combination of lectures, laboratory demonstrations, and field trips

Instructor: Prof. Kris Arvid Berglund, berglund@msu.edu

CHE 483-701: Brewing and Distilled Beverage Technology, Spring 2014

Course Overview:   The course is teaches the fundamentals of fermented beverage production from a chemical/ biochemical engineering perspective

Course Credits: 3 credits

Course Content:

Raw materials for fermentation and basics of alcohol fermentation, beer and cider production; basics of distillation; brandy and eau de vie production; whiskey production; vodka, gin, and flavored spirits production; flavor chemistry

Prerequisites:   Senior or graduate standing in Chemical Engineering, Food Science, Biosystems Engineering or approval of instructor; CHE 311, BE 350, or FSC 429; Must be at least 21 years of age..

Course format: A combination of lectures, laboratory demonstrations, and field trips; hours arranged.

Instructor: Prof. Kris Arvid Berglund, berglund@msu.edu

 

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