Chemistry
CHM 312 - Sensory And Quality Aspects Of Beer
Description: This course will cover a range of topics from beer design and sensory analysis of beer, to analytical methods to detect and quantify typical chemical contaminants using industry accepted standardized tests. This course is team taught to ensure expertise on all aspects of the learning outcomes. This course is coupled with a lab to reinforce the quality analysis skills. Letter grade only.
Units:
3
Sections offered:
Spring 2025
Requirement Designation:
Prerequisite: Students must be 21+ years of age as of the first day of class