Official NUC CCMAS syllabus

BST 411 — Quality Control I

BST department course · Nigerian universities

What you'll be able to do (official learning outcomes)

• participate in sensory classes; and
• identify the tastes, flavours and aromas associated with the key international beer styles in modern production. Sciences 180 New

Course contents

Sampling Test: physical, chemical, biochemical and microbiological evaluation of brew-house raw materials. Germination tests for barley. Methods of prediction of the quality of barley for malting. Wort composition and quality control. Physical and chemical analyses of beer. Shelf-life evaluation.

Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study BST 411.

More BST courses

• BST 221 · Introduction to Brewing Science
• BST 223 · Introductory Food Engineering
• BST 311 · Raw Materials in Brewing
• BST 313 · Fundamentals in Food Processing
• BST 314 · Food Analysis
• BST 321 · Brew-House Theory and Technology
• BST 325 · Microbiology of Beer
• BST 412 · Beer Treatment and Packaging
• BST 413 · Process Engineering II
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• BST 512 · Brewing Calculations and Plant Design