BIOT 240 - Instrumental and Sensory Analysis in Biotechnology
- Recent Professors
- gharper@riohondo.edu, rbethel@riohondo.edu
- Recent Semesters
- Spring 2026, Fall 2023
- Class Size
- 12 students
- Credits
- 4
- Prerequisite
- BIOT 130
- Spring 2026 Sections
- View Spring 2026 sections of BIOT 240
- Transfers To
- CSU
- Description
- This advanced course takes up the laboratory analyses associated with industrial fermentations, with an emphasis on those analyses used in brewing. In addition, the course explores the techniques used in sensory analysis of foods—especially brewed beverages.
- Usually Held
- Fri Sat 1:25pm–2:50pm, Tue Thu 1:00pm–2:25pm