Brewery Engineering

 

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.  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):

    • 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:

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.