- B.A., LaSalle College
- M.A., Ph.D., The Johns Hopkins University
- CHE 103 General Chemistry I: 3 Credits.
- CHE 160 Chemistry of Beer: 3 Credits.
- CHE 491 Seminar in Chemistry: 1 Credit.
- CRL 103 Experimental General Chemistry I (LAB): 1 Credit.
- CRL 104 Experimental General Chemistry II (LAB): 1 Credit
- CRL 107 General Chemistry Lab for Allied Health Services: 1 Credit.
Beer and brewing: Effect of water alkalinity and hardness on the pH of barley mash. Robust analytical methods for malt, wort, and beer. Improved analysis for hops and beer flavor compounds.
- Physical Chemistry
- Research:Chemistry of beer and the brewing art
- Farber M and Barth R. 2019. Mastering Brewing Science: Quality and Production. Wiley. ISBN: 978-1-119-45605-6.
- Barth R. and Benvenuto, M, Eds. Ethanol in Education: Alcohol as a Theme for Teaching Chemistry, 2015 ACS Books. http://pubs.acs.org/isbn/9780841230590
- Barth, R. The Chemistry of Beer: The Science in the Suds, R. Barth, 2013 Wiley. http://www.wiley.com/WileyCDA/WileyTitle/productCd-1118674979.html
Barth, R. and Zaman,* R. Influence of Water Alkalinity and Hardness on Mash pH, J. Am. Soc. Brew. Chem. 73 (2015) 240-242.
Barth R and Moran M. 2014. Improved Method for Determining the Heat Capacity of Metals. J. Chem. Educ., 91 (12): 2155–2157.