https://janux.ou.edu/landing/course.chem4970.html
I've been following this free, online course on the Chemistry of Beer at the University of Oklahoma for the past few months. On the whole, I'd recommend it to anyone interested in diving a little deeper into the science behind brewing, but it certainly isn't a replacement for a course at UC Davis or the Siebel Institute. The content is prepared for general consumption with only the occasional dive into organic chemistry.
I particularly enjoyed their description of alpha- & beta-amylase in Unit 4: Malting & Kilning. Between the professor's description and the well-thought-out diagrams, it was one of the most clear explanations I've heard of what each of those enzymes do to long chain starches. We all know they "convert" starches into sugars, but here the mechanics of conversion as well as the differences between each enzyme are explained very clearly.
The course is free, but you do need to sign up for their online tool, Janux.