COURSE CODE: FST 411
COURSE TITLE: Malting and Brewing
NUMBER OF UNITS: 2 Units
COURSE DURATION: Two hours per week
Course Coordinator: Dr. A.O. Obadina, B.Sc., M.Sc., PhD
Office Location: Food Science and Technology Department, COLFHEC
Types and structural composition of barley and sorghum grains, preparation of grain, malt-germination, modification, kilning an biochemical changes involved. Mashing processes, factors affecting mashing, biochemistry of mashing, boiling of worth, beer conditioning and beer quality.