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 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):

    • 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.