minor code: BREW
Faculty Steward: Taylor
A total of 18 credits is needed for this minor. All prerequisites for the classes must be met or consent of the instructor obtained before enrolling in class at least 9 upper division credits of a minor must be completed at NMSU. Note that BIOL 311 requires BIOL 2110G as a pre-requisite and FSTE 320 requires BIOL 2110G/2110L as pre-requisites.
REQUIRED Courses (14-15 credit hours):
- CHME 395V. Brewing Science & Technology (3)
- CHME 495. Brewing Science & Engineering (4)*
- BIOL 311. General Microbiology (3)
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- And BIOL 311L. General Microbiology Laboratory (2)
Or FSTE 320 Food Microbiology (4)
- BCHE 395. Biochemistry I (3)
Or BCHE 341 Survey of Biochemistry (4)
Select 3 credit hours:
- FSTE 421. Food Chemistry (3)
- FSTE 1120. Food Science I (4)
- FSTE 328. Introduction to Food Engineering (4)
- FSTE 425. Sensory Evaluation of Foods (3)
- HRTM 2110. Safety, Sanitation and Health in the Hospitality Industry
- CHME 391. Industrial Employment (in the brew industry) (1-3)
- CHME 491. Special Topics (International Experience courses tagged as “Brewery Engineering Minor”)
- CHME 498. Undergraduate Research (involving brewing science research)
This minor is designed to align with the Master Brewer’s Association of the Americas guidelines for a 4-year program in Brewing Science.
Additional Brewery Engineering credentials can be obtained through:
- MBAA (www.mbaa.com)
- ASBC (www.asbcnet.org)
- Siebel Institute (www.siebelinstitute.com)
It has long been recognized that the study of chemical engineering is appropriate to the understanding of a vast range of concepts associated with the brewing industry. In 1935, this article by M. B. Donald described many of the fundamental process steps for which the BSCHE prepares a student to begin work in the industry.