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BCHEM 491 — BREWING SCIENCE
BSc BSc Biochemistry · Kwame Nkrumah University of Science and Technology
Sources of raw materials for beer, wine and other alcoholic beverages production; Cleaning and disinfection in the brewing industry; Yeast biology and handling; Brewing water; Wort production; Hops; Wort treatment; Hop utilisation,; Wort cooling; Yeast pitching and aeration; Fermentation; Maturation/Conditioning; Bright beer filtration.
- Credits
- 0
- Level
- Level 400
Other courses on this programme
- BCHEM 451 — ANIMAL NUTRITION
- BCHEM 453 — ENZYMES 1
- BCHEM 454 — ENZYMES II
- BCHEM 455 — MOLECULAR GENETICS
- BCHEM 456 — MOLECULAR BIOLOGY AND BIOTECHNOLOGY
- BCHEM 458 — METABOLISM OF DRUGS AND HEALTH RISK TOXICANTS
- BCHEM 461 — PLANT TISSUE CULTURE METHODOLOGY
- BCHEM 464 — HORMONE ACTION AND HEALTH
- BCHEM 465 — MEDICAL BIOCHEMISTRY
- BCHEM 468 — FOOD BIOTECHNOLOGY
- BCHEM 471 — IMMUNOLOGY
- BCHEM 479 — SEMINAR AND LIBRARY PROJECT
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Start freeCourse details from BSc. Biochemistry - Department of Biochemistry & Biotechnology.