CHE 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
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
Interdepartmental With:
Food Science
Administered By:
Chemical Engineering
Effective Dates:
SS14 - US14
CHE 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
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
Interdepartmental With:
Food Science
Administered By:
Chemical Engineering
Effective Dates:
FS14 - US15
CHE 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
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
Interdepartmental With:
Food Science
Administered By:
Chemical Engineering
Effective Dates:
FS15 - US26
CHE 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 3
Prerequisite:
CHE 311 or (ME 410 or concurrently) or BE 350 or (FSC 325 or concurrently) or MSE 310
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
Interdepartmental With:
Food Science
Administered By:
Chemical Engineering
Effective Dates:
FS26 - Open
FSC 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 3
Prerequisite:
CHE 311 or (ME 410 or concurrently) or BE 350 or (FSC 325 or concurrently) or MSE 310
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
Interdepartmental With:
Chemical Engineering
Administered By:
Chemical Engineering
Effective Dates:
FS26 - Open
FSC 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
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
Interdepartmental With:
Chemical Engineering
Administered By:
Chemical Engineering
Effective Dates:
FS15 - US26
FSC 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
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
Interdepartmental With:
Chemical Engineering
Administered By:
Chemical Engineering
Effective Dates:
FS14 - US15
FSC 483 Brewing and Distilled Beverage Technology
Semester:
Spring of every year
Credits:
Total Credits:
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
Interdepartmental With:
Chemical Engineering
Administered By:
Chemical Engineering
Effective Dates:
SS14 - US14