Renee Threlfall
Program Director
B-3 Food Science Building

Brewing Science Program Website

The Department of Food Science offers an undergraduate Certificate of Proficiency in Brewing Science.

This program is designed to provide students with a theoretical and practical introduction to brewing and fermentation. This certificate requires 15 credit hours of work, selected from the list below.  Students must take two courses in brewing, one lecture and one lab, complete three credit hours of an internship, research, or special problems course, and then take two additional courses in FDSC, BIOL, CHEM, BENG, or CHEG.  To broaden the student's exposure to the skills needed in brewing and fermentation, for currently enrolled undergraduate students, at least one of these additional courses must be in a different department from the department of the student's major, and that course must also be outside of those already required for the student's major(s).  If the student already holds a degree, the course must be a new one outside of the previous degree program.

Required courses
FDSC 2723Introduction to Brewing Science3
BIOL 2723LMicrobial Fermentation Laboratory3
Required internship, special problems, or honors research project3
Students could participate in an approved three credit hour internship with a brewing industry partner. A three credit hour internship should involve approximately 120-130 hours of work with the partner. The internship need not be completed in a single semester, although that is acceptable. At the end of the final semester of the internship, students would have to present a written and oral report of the work performed and lessons learned.
Special problems or research hours
Students could complete three credit hours working on a practical research problem under the supervision of a faculty member in FDSC, BISC, CHEM, BENG, or CHEG. The topic of this work should be approved for relevance to the certificate before the work begins and reviewed if it changes substantially during the course of the work. Work that involves industry partners is particularly encouraged. At the end of the final semester of the work, students would have to present a written and oral report of the work performed and lessons learned. Credit hours and work done for an honors degree can satisfy this requirement, but if honors work is used, it must include at least one credit hour in three different semesters.
Elective courses6
General Microbiology (ACTS Equivalency = BIOL 2004 Lecture)
Prokaryote Biology
Cell Biology
General Genetics
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture)
Organic Chemistry II
Principles of Food Processing
Science in the Kitchen
Sanitation and Safety in Food Processing Operations
Food Microbiology
Fluid Mechanics
Heat and Mass Transfer
Measurement and Control for Biological Systems
Transport Phenomena in Biological Systems
Total Hours15