CHM 150 - A Global Perspective and History of Fermentation and Biotechnology (4 semester hours)

Semester Hours: 4
This hybrid travel/on campus course runs in both the spring semester for the laboratory portion and the travel portion will occur in May. The travel portion of the course will explore the use of biotechnology in the past to appreciate and recognize the varying techniques used in fermentation processes to produce a variety of flavors. The laboratory portion of this course will cover basic concepts in general, organic, and biochemistry in order to teach basic scientific techniques in brewing fermentation as well as explore the development of a variety of flavors (both good and bad) that can be developed.

Pre-requisites: none.

Offered: occasionally.