PLS 335 - Distillation, Wine and Brewing Science

Required

Online section available

Sections

SectionInstructorMode of DeliveryFallSpringSummer
001Seth DeBoltFace-to-faceX

201/202 and 210/211

Victoria PookOnlineXXX

Description

Broad introduction into wine, brewing, and distillation science. Information includes viticulture (growing grapes for wine), wine making (production), wine flavor chemistry, commodities for fermentation, brewing science (beer making to distribution) and distilling. This class is not based on consumption, but rather the combination of science and management strategies needed to produce quality products. A structured vocabulary is associated with production, marketing and distribution of wine, brewing and distilled products. An overarching outcome of this course is that students can describe the chemistry, biology and technology involved in fermented beverages and apply these skills in a problem solving setting. The course will focus on introductory concepts, career paths available and problem solving skills required in each element of the production chain. Students enrolled in the online section of this class will be required to register for a proctoring service. This service must paid for by the student using a credit/debit card.


A&S 306 - Spirit Chemistry

Required

Online section available

Sections

SectionInstructorMode of DeliveryFallSummer
001Bert LynnFace-to-faceX
201Laura WaltherOnlineX

Description

In this course, students will explore the production of distilled spirits. The production of distilled spirits involves three basic steps: selection and processing of a carbohydrate (starch or sugar), fermentation of the carbohydrate to produce ethanol and distillation of the ethanol. In these processes, substances are produced and concentrated in the ethanol that create the unique flavors and fragrances associated with the individual spirit. Seven distilled spirits (moonshine, vodka, gin, rum, tequila, bourbon and scotch) will be discussed in detail.

Prerequisites: Credit hours sufficient to be considered a junior or permission of the instructor. All students must be a minimum of 21 years of age prior to registering for the course.

AEN/TSM 341 - Brewing Science and Technology

Elective

Online section available

Description

Introduction to the science and technology associated with the brewing of beer. Topics will include the history of beer, varieties of beer, and production of beer. Within the discussions about the production of beer, the effect of raw materials, processing, microbiology, and storage on the taste and appearance of the beer will be studied. The class will also cover beer appreciation and sensory perception, which will complement the discussions of science and technology in the production of beer.

Prerequisite: All students must be 21 by the first day of class.

HMT 420 - Beer, Wine and Spirits Tourism: Principles and Practice

Elective

Online section available

Description

This course introduces students to the intersection of tourism and the production of beer, wine, and spirits. The course focuses on the history, culture, and economic value from tourism on communities in which beverages are produced. The course has a global focus and also pays special attention to bourbon-related tourism in Kentucky. The course requires students to visit to two distilleries, two wineries, and two breweries. Travel time and entry fees are the responsibility of the student.

Prerequisite: 21 years old by the first day of classes in the semester when student intends to register for the course; and permission of the instructor.

PLS 336 - Introduction to Viticulture

Elective

Online section available

Description

This class is designed for students interested in pursuing a career in the commercial grape and wine industry. Topics to be discussed include: history of grape production, basic grapevine physiology and anatomy, vineyard design and establishment, important pathogens of grapevines, and economics of grape production. While primarily online, this course requires a practical examination at the University of Kentucky Horticulture Research Farm. Exam proctoring fees will be approximately $60.

PLS 337 - Introduction to Enology

Elective

Description

This course is designed to provide students with an understanding of procedures used to produce commercial wines in Kentucky. Topics to be discussed include: the impact of vineyard management practices on wine quality, chemical constituents of wine grapes, production procedures specific to various wine styles using both small and large scale equipment, and economics of wine production. Lecture, three hours per week.

Prerequisite: Must be 21 years of age prior to first day of class.

PLS 389 - Wine Appreciation

Elective

Description

Wine has been produced and enjoyed for thousands of years. It can play an important role in culture, business and social events. While appreciation of wine can be as simple as whether you like a wine, knowledge of the history of wine, aspects of wine aromas and tastes, wine grapes, and winemaking processes opens up a world of deeper enjoyment for experiencing wine. This course will introduce students to these topics plus the major wine producing areas of the world and their wines. The overall goal of the course is to serve as a first step in a life-long journey of learning about and appreciating wines.

Prerequisite: Students must be 21 years of age to enroll.

WRD 225 - Craft Writing

Elective

Online Sections Available

Description

Instruction and practice in writing for the food and beverage industry. Emphasis on the history
and culture of the craft beer industry and common practices in written and digital communication,
argumentation and persuasion, narrative, and engagement with social media.

Prerequisite: Completion of Composition and Communication requirement or consent of instructor.

EGR 380 - Bourbon Production Engineering for Non-Chemical Engineers

Elective

Online Sections Available

Description

Bourbon is a key driver for Kentucky’s economy, where the industry contributes to over eight billion dollars and over 17,000 jobs in the state. This course introduces students outside of chemical engineering to the science and engineering aspects that control the production of bourbon in a distillery setting.
In the first half of the course, students will receive an overview of the bourbon production process, with an emphasis on the connection between chemical engineering and the bourbon industry. Throughout this overview, there will be a focus on the economics of bourbon production, with students learning to estimate capital and operating costs associated with each stage of the production process. Additionally, student will learn about key design decisions that must be made and common problems that arise in the bourbon production process.
Over the second half of the course, students will learn basic chemical engineering concepts (material and energy balances) and how they apply to bourbon production. By the end of the course, students will understand the key decisions driving design of both continuous and batch distillation processes. They will have the skills to evaluate these methods using understanding of equilibrium processes.
Course Pre-requisites: CHE 105 and MA 110 (or approval by instructor).

CME 599/480 - Bourbon Production Engineering for Chemical Engineers

Elective

Online Sections Available

Description

Bourbon is a key driver for Kentucky’s economy, where the industry contributes to over eight billion dollars and over 17,000 jobs in the state. This course challenges Chemical Engineering students to apply the fundamentals of their discipline to the science and engineering aspects that control the production of bourbon in a distillery setting.

In the first half of the course, students will receive an overview of the bourbon production process, with an emphasis on the connection between chemical engineering and the bourbon industry. Throughout this overview, there will be a focus on the economics of bourbon production, with students learning to estimate capital and operating costs associated with each stage of the production process.

The second half of the course will focus on a team-based design project, with preliminary research requiring students to visit several local distilleries. Students will then design a new bourbon production facility and estimate all processing parameters, including distillation column design, feedstock/product specifications, and product portfolio. These parameters will be used to estimate 5 and 10 year return on investment for a portfolio of bourbon products. Design updates will be presented to EGR 599 students and the final design will be summarized in a written report.

Course Pre-requisites: CME 415 (Separation Processes)

FSC 430 - Sensory Evaluation of Foods

Elective

Description

This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.

Prerequisite: STA 296 and FSC 306, or FSC 304 (prerequisite or
concurrent enrollment).

FSC 538 - Food Fermentation

Elective

Description

The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.

Prerequisite: BIO 208 and BIO 209 or equivalent, or consent of instructor.

PLS 395 - Special Problems in Plant and Soil Science

Elective

Description

May be repeated for a maximum of nine credits.

Prerequisite: Consent of appropriate instructor before registration.

PLS 399 - Experiential Learning in Plant and Soil Science

Elective

Description

A field-based learning experience in plant and soil science under the supervision of a faculty member. May be repeated for a maximum of six credits. Pass/fail only.

Prerequisite: Complete learning contract before registration.