The Biochemistry of Beer

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1500

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An introduction to the major classes of biomolecules, basic biochemical concepts, enzymology, metabolism and genetic engineering as they apply to the production and flavor of beer. All aspects of the biochemistry of beer will be covered, including the malting of barley, starch conversion, yeast fermentation and the chemical changes that occur during the aging of beer. Intended for non-majors. (Typically Offered: Fall)→BBMB 1200→unlocks 1 courses

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