Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

Course Numbers Policy
Definitions of Course Characteristics (pdf)

Course Search




Keyword Search



Course Descriptions: Search Results

CHE 483  Brewing and Distilled Beverage Technology

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
CHE 311 or BE 350 or BE 429
Recommended Background:
Major in Chemical Engineering, Biosystems Engineering or Food Science. Must be at least 21 years of age.
Restrictions:
Approval of department.
Description:
Raw materials for fermentation and basics of alcohol fermentation, beer and cider production; basics of distillation; brandy and eau de vie production; whiskey production; vodka, gin and flavored spirits production; flavor chemistry
Effective Dates:
SS14 - US14


CHE 483  Brewing and Distilled Beverage Technology

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
CHE 311 or BE 350 or BE 429
Recommended Background:
Major in Chemical Engineering, Biosystems Engineering or Food Science. Must be at least 21 years of age.
Restrictions:
Approval of department.
Description:
Raw materials for fermentation and basics of alcohol fermentation, beer and cider production; basics of distillation; brandy and eau de vie production; whiskey production; vodka, gin and flavored spirits production; flavor chemistry
Effective Dates:
FS14 - US15


CHE 483  Brewing and Distilled Beverage Technology

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
CHE 311 or (ME 410 or concurrently) or BE 350 or (BE 429 or concurrently) or (FSC 325 or concurrently)
Recommended Background:
Major in Chemical Engineering, Biosystems Engineering or Food Science. Must be at least 21 years of age.
Restrictions:
Approval of department.
Description:
Raw materials for fermentation and basics of alcohol fermentation, beer and cider production; basics of distillation; brandy and eau de vie production; whiskey production; vodka, gin and flavored spirits production; flavor chemistry
Effective Dates:
FS15 - Open