Applied Microbiology and Brewing is a course that focuses on the use of microorganisms in industrial processes, especially in the production of alcoholic and non-alcoholic beverages. It covers topics such as fermentation technology, microbial physiology, quality control, hygiene, and brewing science. Students gain hands-on skills in microbial applications and beverage production. Graduates can work in breweries, food and beverage industries, quality assurance, and bioprocessing companies.