Course 2: Fermentation Science

An in-depth look at how microorganisms convert various substrates into energy and desired by-products, and how these processes are affected by various practices, equipment, and environmental factors. This course will also provide some focus on proper management of yeast and other microorganisms used in brewing and fermentation.

This is a 3-week, online asynchronous course.

Learning Outcomes:
1. Explain the metabolic and microbial relevance of key analytical parameters applied to malt, hops, water, and yeast
2. Explain the process of fermentation and how microorganism by-products contribute to the manufacturing of beer and other products
3. Identify the classes of biomolecules involved in fermentation and fermented products
4. Differentiate the biochemical processes of fermentation between bacteria and yeast
5. Evaluate chemical and microbiological analytical data and relate observations with the fermentation process
6. Identify various steps and materials of the brewing process that are affected differently by microbial strains