minor code: BREW

Faculty Steward: Brewer

REQUIRED Courses (15 credit hours):

• CHME 395V. Brewing Science & Technology (3)
• CHME 495. Brewing Science & Engineering (4)*
• BIOL 311. General Microbiology (3)
• BIOL 311L. General Microbiology Laboratory (2)
• BCHE 395. Biochemistry I (3)

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) (1-2)
• 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.