Official NUC CCMAS syllabus

BST 511 — Quality Control II

BST department course · Nigerian universities

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

have an in-depth knowledge on microbial contamination in breweries for good quality brews
gain practical knowledge of detection and enumeration of microorganisms
identify the major faults in beers, and describe the practices for minimisation of microbial and oxidative spoilage; and
control sanitation and infestation in the brewery

Course contents

Microbial contamination in breweries, including bacteria, yeasts, molds. Their sources and incidence during the brewing process, and their influence on brewery raw materials, wort fermentation, conditioning and dispensing. Non-microbial contamination. Yeast flocculation, yeast speciation and determination of yeast cell concentration.

Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study BST 511.

BST 511 — Quality Control II

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

Course contents

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