Safety and Quality of Fermentation Chemistry

Catalog description

The course will discuss the theory, design, operation, and application of quality and safety control in fermentation chemistry fields, especially in brewing and winery industry. Upon successful completion of this course, the student will be able to: 1) Describe the basics of brewery cleaning and sanitation; 2) Devise plans to detect, prevent and eliminate the key microbial, chemical and physical threats to fermented product quality; 3) Propose plans of essential quality systems, including both quality analysis (QA) and quality control (QC); 4) Describe FDA regulations of a fermentation environment including food safety, labeling, environmental compliance and fermentation product safety; 5) Explain social and regulatory environments regarding reasonable standards for responsible consumption.