CHEM 4800 - Fermentation Chemistry

Credit Hours: 4

This course will provide students with a biochemical understanding of the natural process of fermentation in its many forms, including but not limited to brewing (beer/cider), vinification, fermented foods, and chemical synthesis. The course will focus heavily on applied fermentation in the laboratory setting, supplemented with a theoretical and historical perspective on the development of fermentation. This course is the capstone in the Fermentation Science program.

Prerequisite: CHEM 2800