Fermentation Facility Operations and Design

Catalog description

CHEM 4150 CHEM 4750 concurrent Upon completion of this course students will: 1) Detail the process of fermentation from raw materials to packaging. 2) Identify regulations and equipment requirements in the production of fermented products. 3) Explain in-line instrumentation and critical process measurement points (CPMP). 4) Discuss the quality attributes of beer and wine. 5) Assess expected product deviation and recommend methods of batch recovery.