BST 707
Brewing Microbiology
3
Course Description
Micro-organism involved in brewing (yeasts and moulds; bacteria) detection and enumeration; fermentation by micro-organisms; beer spoilage micro-organisms; microbial quality control methods and standards.
Course Outline
Micro-organism involved in brewing (yeasts and moulds; bacteria) detection and enumeration; fermentation by micro-organisms; beer spoilage micro-organisms; microbial quality control methods and standards