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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
F23193404003StaffOnline Cancelled0000
Registration Restrictions
Enforced Prereqs: (BI 205 [C-] or BI 221 [C-] or BI 221H [C-] ) and CH 331 [C-] and CH 332 [C-]
Major Restrictions: -135 (Food Science and Technology)
Recommended: Completion or concurrent enrollment in (BEE 472 or FST 472), MB 302, and BB 350 or BB 450
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
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.