FST 411 Course Synopsis

COURSE CODE:    FST 411
COURSE TITLE:    Malting and Brewing
NUMBER OF UNITS: 2 Units
COURSE DURATION
:  Two hours per week

COURSE DETAILS:
Course Coordinator: Dr. A.O. Obadina, B.Sc., M.Sc., PhD
Email: obadinaw@gmail.com
Office Location: Food Science and Technology Department, COLFHEC
Other Lecturers:

COURSE SYNOPSIS
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.

FST 411 Lecture Note

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