FDST 2020

Art, Science, and the History of Beer

1 hour
Department of Food Science and Technology, University of Georgia
created August 23, 2004.

Oasis Title: ART/SCIENCE OF BEER. Prerequisites: none. Not open to students with credit in FDST(MIBO) 4120/6120-4120L/6120L. Beer history, folklore, and science. Beer and brewing from the dawn of mankind through ancient Sumaria, Pharoah's Egypt, Medieval Europe, Colonial America to today. Beer and society; religion, festivals, and prohibition. Beer and science; biochemistry, chemistry, food science, nutrition, microbiology, and engineering.

Syllabus
The course syllabus is a general plan for the course; deviations announced to the class or posted on Web CT by the instructor may be necessary.

Instructor : Brian A. Nummer, Ph.D. Project Coordinator - National Center for Home Food Preservation (Dept Foods and Nutrition FACS-Extension) and Adjunct Assistant Professor Department of Food Science and Technology, University of Georgia.

Office : 328 Hoke Smith Annex ( Across from the GA Center and the Coliseum )

Telephone (706) 583-0345. Fax (706) 583-0670. Hoke Smith Annex is Bldg 1042 on this map.

Office hours : Tuesday-Friday 9 am - 4 pm for walk-ins. Please make an appointment to guarantee my availability.

Contacting Dr. Nummer:

1. The best method is to email (bnummer@uga.edu) and add “FDST 2020” somewhere in the subject line. Please try not to use the email within Web CT. I check this less often and may not respond to your email for a week.
2. Telephone – you can call Dr. Nummer at (706) 583-0345. This number also has voicemail.
3. Campus mail – address to Brian Nummer 328 Hoke Smith Annex Dept Foods and Nutrition. Note : I do not regularly visit the Food Science office. Please do not leave time- critical items in my mailbox at the Food Science Office.

Other contact sources

• Department of Foods and Nutrition-Extension. Elizabeth Barnes, Secretary. 206 Hoke Smith Annex. Telephone 542-3773.
• Department of Food Science and Technology Office. Food Science Bldg 2nd Floor. Telephone 542-2286.
• Undergraduate Coordinator for Food Science. Robert Shewfelt, Ph.D. Telephone 542-5136. rshewfelt@uga.edu

Class location and time : Chemistry 400. Monday 2:30 - 3:20 pm. (15 meetings) 2002 Aug 23, 30. Sept. 13, 20, 27. Oct 4, 11, 18, 25. Nov. 1, 8, 15, 22, 29. Dec. 6 (In-class final). Please note : class will NOT meet all of these scheduled days. Some topics will be solely covered on WebCT. Dates of lectures will be posted on WebCT.

Attendance : Attendance is requested at all lectures and mandatory for guest lectures and the Tour of the Food Science Department. Guest lectures and tour dates will be announced in advance.

Class textbooks : There is NO class textbook. Information to successfully complete the course is from lectures with supporting materials located on WebCT.

Course objectives and expected learning outcomes
Upon successful completion of the course students should have the ability to:

• Appreciate the historical, cultural, and scientific aspects of foods and beverages. (Test questions).
• Summarize the origins of science as it relates to Foods, Beverages, Beer and Brewing. (Test questions).
• Recognize the field of Food Science and Technology (Test questions, departmental tour).
• Understand the complexity of the production, manufacturing and business of foods and beverages (test questions, attendance at guest lectures).
• Appreciate the cultural, historical, and contemporary influences on personal choices in consuming food and beverages. (Test questions).

Principal course assignments
The course is designed around lectures, guest speakers, and a tour of the Food Science Department. Students are expected to consult written and multimedia materials on Web CT that compliment the in-class presentations.

Learning assessment
Learning will be assessed with quizzes and a final exam. There are 12 weekly quizzes (online) and one final exam (in class). Students may take each quiz two times during a one-week time frame. The maximum score will be used in calculating the final grade. Late online submissions will not be accepted. Make-ups will only be allowed for official university excuses.

The final exam will be in class December 1, 2003 . The final exam is comprehensive consisting of true/false, matching, and multiple-choice questions that will cover key points. All questions will come from online quiz questions. Make-ups will only be allowed for official university excuses. The remainder of the final grade is obtained by attendance at the Food Science departmental tour and at guest lecture(s).

Grades: 500 total points
A>90%, B>80%, C>70%, D>60% and F< 60%.

(12) Weekly WebCT Quizzes @ 25 Points Each = 300 points (60 %).
Attendance at Food Science Tour = 35 points (~7 %)
Attendance at Guest Lectures (1 or 2 lectures) = 65 points (~14 %). In the event there are no guest lectures the 65 points allocated will be not be counted toward the final grade.
In Class Final Exam = 100 points (20 %)

Student grade progress can be accessed at any time on Web CT .

Make-up policy
Typically a make-up is a three-page paper written on any topic related to beer and your major. Official University excused absences can be made up and receive 100% of the points applied. Un-excused absences may be made up with permission of the instructor at 50% of the original points.

Drop/Add
Please provide proper University paperwork to add or drop the class. There are no automatic drops.

Topics
The depth of the topics may seem far more than a one-credit survey class should encompass, but never fear the material of most importance lies within and key points will be distinguished. The remainder is there for your interest.

THE ART, SCIENCE AND HISTORY OF BEER AND BREWING

• Did our ancestors live on beer alone? The History of Foods, beverages, beer and brewing before the birth of Christ.
• Beer Witches and Christians. The Art of Beer and Brewing from Neolithic times to the middle Ages.
• The rule of thumb. Science related to Foods, Beverages, Beer and Brewing.
• Drinking the bones of your forefathers. A look at ancient beer and brewing cultures from around the world.
• “Bless her heart, she brews good ale”. Women and Brewing.
• The epiphany of beer. Beer and Brewing's cultural impact on religion or if god had intended us to make beer he would have created malt, hops, yeast and water.

FOOD, BEVERAGE, BEER, AND BREWING ESSENTIALS

• Food Processing is more than a Cuisinart ™.
• The fifth element. Brewing Ingredients and Procedures.
• Aul, Öl, Ale, Biere, Beere, Cerevisia, and Lager--a mouthful indeed. Origins of Ales and Lagers.
• Purity, idiosyncrasy, and individuality. Brewing in Germany, Britain, Czech and Belgium. Beer styles.
• A Beer and Tea Party in Colonial America. Origins of Beer and Brewing in America.

FOOD AND BEVERAGE SCIENCE AND TECHNOLOGY

• Are beer foam bubbles perfect spheres? Structure and Properties of Foods and Beverages.
• Cabbage, Hangovers, and Health. Beer nutrition, food safety and food preservation.
• From Farm to flush. The Sciences of Beer and Brewing.
• Don't drink the widget. A technical look at canning draft Irish Stout.

THE BUSINESS OF BEER

• From stowaways to Beer Barons. A look at the big brewers of America.
• What's a red, lite, dawg, dry, hemp, ice beer? Beer marketing.
• Bears, lizards, frogs and beer. Beer Advertising.
• Ethics of Beer and Brewing. Prohibition, neo-prohibition, and binge drinking.
• Beer, Death and Taxes. Inevitable aspects of our culture.
• Brewed locally, sold globally. Global changes in the food and beverage industries.

University policies
All academic work must meet the standards contained in “A Culture of Honesty.” Each student is responsible to inform themselves about those standards before performing any academic work.

© B. A. Nummer August 2004