CHEM 2800 - Fermentation Analysis

Credit Hours: 4

This course will examine analytical methods and instrumentation for the identification of chemical compounds, ions, and molecules found throughout the process of fermented commercial goods. Particular attention will be focused on the methodology for identification and proper treatment of problematic compounds found in the production of such goods. The purpose of this course is to provide an introductory analytical background for fermentation.

Prerequisite: CHEM 1128 or permission from instructor.