Brewing and distilled beverage courses available
Print
EmailBrewing and distilled beverage courses are available for students beginning in Fall 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
