Back To Schedule
Tuesday, August 5 • 9:30am - 12:30pm
S39: Chemistry of Fermented Beverages

Log in to save this to your schedule, view media, leave feedback and see who's attending!

Fermented beverages are arguably the topic with the second greatest potential to attract student interest in chemistry. Beer and wine are being increasingly used as a focal point for chemistry education.  Brewing and wine making involve all subdisciplines of chemistry. They have played a key role in the history and development of chemistry. This symposium will feature work on the chemical/educational implications of beer and wine origins, history, production, flavor, packaging, testing, and stability as well as to related issues such as environmental impact, economic/legal aspects, and health issues. Submissions can apply to experiences in the classroom, teaching laboratory, internships/field experiences, or to academic research.

Presider: Roger Barth, West Chester University

Related Papers

Introduction (9:30 am to 9:35 am)
P459: Chemistry of beer: An 8,000 student open course (9:35 am to 9:55 am)
P460: Brewing Science - course design, options, and outcomes (9:55 am to 10:15 am)
P461: Brewpub and brewery operations: Mixing science and business (10:15 am to 10:35 am)
P462: Engaging non-majors in chemistry through brewing and POGIL (10:35 am to 10:55 am)
Break (10:55 am to 11:10 am)
P463: Beer as an introduction to chemistry (11:10 am to 11:30 am)
P464: Profiling Texas vodka: Laboratory and field experiences (11:30 am to 11:50 am)
P465: Alcohol in patent medicines: An examination of nostrums housed at the Henry Ford Museum (11:50 am to 12:10 pm)
P466: "Beer is good for you" as a message in academia (12:10 pm to 12:30 pm)


Roger Barth

West Chester University

Tuesday August 5, 2014 9:30am - 12:30pm EDT
MAK B2110
  Concept Issues  Pedagogy