FDSC 223: Understanding Science Through Wine Beer and Bread

3 credit course. Offered Spring and Fall. Fermented beverage production has been a driving force for scientific discovery and as such is a wonderful way to introduce areas of scientific knowledge. This course will use beer, wine, and other fermented products, as well as their ingredients to teach core scientific concepts. These concepts will include the biology of fruit development, the microbiology of wine and beer production, the physics of carbonated beverages, and the flavor chemistry induced through fire. Through these areas, students will learn critical thinking skills, as well as apply what they have learned to practical problems including utilizing some of the key mathematical equations used in beer and wine production. Upon completion, students will be expected to be able to understand key elements of fermented beverage production, along with the science behind it, and to be able to apply that knowledge to practical problems.