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College of Agricultural Sciences

FST 460 – Chemistry and Biochemistry of Beer (3)

Explores the chemistry, biochemistry, microbiology and engineering of malting and brewing operations for the production of beer, including the compositional analysis of barley, malt, hops, water, and beer and their effects on beer quality. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F25195124003Shellhammer, T.Online Open5500
Registration Restrictions
Enforced Prereqs: (BI 205 [C-] or BI 221 [C-] or BI 221H [C-] ) and CH 331 [C-] and CH 332 [C-]
Recommended: Completion or concurrent enrollment in (BEE 472 or FST 472), MB 302, and BB 350 or BB 450
Campus Restrictions: -C (Corv)
Class Notes: Campus restrictions for this section will lift after Phase I
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Find textbooks for FST 460 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.