[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-203553-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-203553-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","fermentation-science-frm-100-160-course-overview","Fermentation Science - FRM 100-160 - Course Overview","","Fermentation Science (FRM) curriculum overview covering core and applied skills across FRM 100 to FRM 160. The sequence introduces fundamentals of fermentation, minimum production stages, essential equipment and supplies, and sanitization through boiling, cooling, and bottling. It advances into fermentation principles and methodologies, brewery facilities and operational management with industrial safety emphasis, sensory analysis of beer and raw ingredients, materials evaluation, recipe formulation, and beverage packaging including kegging, canning, and bottling.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/fermentation-science-frm-100-160-course-overview/203553/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/fermentation-science-frm-100-160-course-overview/203553.png","ImageObject",300,407,{"name":42,"@type":43},"Patrick","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-08","2026-09-04",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",7,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What topics are covered in FRM 100?","Question",{"text":63,"@type":64},"FRM 100 covers the fundamentals of fermentation, the minimum stages to produce a fermented product, basic equipment and supplies, and sanitization plus boiling, cooling, and bottling.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What prerequisites apply to FRM 110?",{"text":68,"@type":64},"FRM 110 requires students to be 21 years of age and either complete FRM 100 or obtain consent from the instructor.",{"name":70,"@type":61,"acceptedAnswer":71},"How does the curriculum progress toward final beer production skills?",{"text":72,"@type":64},"After FRM 100 and FRM 110, the program moves through brewery operations (FRM 120), sensory and materials evaluation (FRM 130 and FRM 140), then applies the knowledge to recipe formulation (FRM 150) and beverage packaging (FRM 160).","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},203553,1790116736,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":55,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":30},549758146520,"https://ap-avatar.wpscdn.com/avatar/80002397d8c0411e94?_k=1775819394049821470","Fermentation Science (FRM) 1  \nFERMENTATION SCIENCE  \n(FRM)   \nFRM 100 (1 credit hours) Fundamentals of Fermentation  \nIntroduces students to the fundamentals of fermentation. Emphasizes the minimum stages required to produce a fermented product, basic equipment requirements, organization of equipment and supplies, and the fundamentals of sanitization, boiling, cooling, and bottling. Lecture: 0.5 credits (7.5 contact hours) . Laboratory: 0.5 credits (15 contact hours) .  \nPre-requisite: Students must be 21 years of age.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture FRM 110 (3 credit hours)  \nPrinciples of Fermentation Science  \nIntroduces students to the basic methodologies used in fermentation. Emphasizes the production of fermented products including ingredients, fermentation best practices, fermentation management, packaging, and sanitation. Lecture: 2 credits (30 contact hours) . Laboratory: 1 credit (30 contact hours) .  \nPre-requisite: Students must be 21 years of age, and FRM 100 or consent of instructor.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture FRM 120 (4 credit hours)  \nBrewery Facilities and Operational Management  \nIntroduces the knowledge and skill sets required to successfully commission, maintain, manage, operate, troubleshoot, and repair the specialized equipment and facilities found in commercial breweries with an emphasis on industrial safety. Lecture: 3 credits (45 contact hours) .  \nLaboratory: 1 credit (30 contact hours) .  \nPre-requisite: Students must be 21 years of age & FRM 100.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture FRM 130 (3 credit hours)  \nSensory Analysis  \nEvaluates visual, olfactory, taste, and texture characteristics of beer and its raw ingredients using the five senses. Contextualizes materials used in the formulation of recipes while discerning off-flavors at various steps in the brewing process. Lecture: 2 credits (30 contact hours) . Laboratory:  \n1 credit (30 contact hours) .  \nPre-requisite: Students must be 21 years of age, FRM 100 & FRM 110.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture FRM 140 (3 credit hours)  \nMaterials Evaluation  \nEvaluates visual, olfactory, taste, texture characteristics, and scientific analysis of raw materials while contextualizing the materials used in the fermentation process. Lecture: 2 credits (30 contact hours) . Laboratory: 1 credit (30 contact hours) .  \nPre-requisite: Students must be 21 years of age, FRM 100 & FRM 110.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture  \nFRM 150 (3 credit hours)  \nRecipe Formulation  \nPrepares students to formulate beers based upon desired profile, character, and style using knowledge acquired from Sensory Analysis (FMR 130) and Materials Evaluation (FRM 140) classes respectively. Prerequisite or Lecture: 2 credits (30 contact hours) . Laboratory: 1 credit (30 contact hours) .  \nPre-requisite: Students must be 21 years of age, FRM 100 & FRM 110.  \nCo-requisite: FRM 130 & FRM 140.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture FRM 160 (2 credit hours)  \nBeverage Packaging  \nPrepares students in all aspects of packaging of fermented beverages to include kegging, canning, and bottling operations in a brewery. Lecture: 1 credit (15 contact hours) . Laboratory: 1 credit (30 contact hours) .  \nPre-requisite: Students must be 21 years of age, FRM 100 & FRM 110.  \nAttributes: Technical  \nComponents: LAB: Laboratory, LEC: Lecture","cbCaip090BmcVITY","https://ap.wps.com/l/cbCaip090BmcVITY","pdf",49246,"English","# FRM 100 - Fundamentals of Fermentation\n## FRM 110 - Principles of Fermentation Science\n## FRM 120 - Brewery Facilities and Operational Management\n## FRM 130 - Sensory Analysis\n## FRM 140 - Materials Evaluation\n## FRM 150 - Recipe Formulation\n## FRM 160 - Beverage Packaging","[{\"question\":\"What topics are covered in FRM 100?\",\"answer\":\"FRM 100 covers the fundamentals of fermentation, the minimum stages to produce a fermented product, basic equipment and supplies, and sanitization plus boiling, cooling, and bottling.\"},{\"question\":\"What prerequisites apply to FRM 110?\",\"answer\":\"FRM 110 requires students to be 21 years of age and either complete FRM 100 or obtain consent from the instructor.\"},{\"question\":\"How does the curriculum progress toward final beer production skills?\",\"answer\":\"After FRM 100 and FRM 110, the program moves through brewery operations (FRM 120), sensory and materials evaluation (FRM 130 and FRM 140), then applies the knowledge to recipe formulation (FRM 150) and beverage packaging (FRM 160).\"}]","Fermentation Science - FRM 100-160 - Course Overview | PDF",1788561801]