CBE 410 Brewing Science and Engineering

Credits: (3-0) 3

This course will provide students with a rigorous introduction to the art of brewing by exploring the science and engineering of these processes. The course will provide background in important concepts from chemistry, microbiology, agriculture and engineering design and apply them within brewing processes such as beer and wine. Specific topics will include: raw materials (water, barley, hops, grapes), brewhouse equipment (e.g, pumps, valves, boilers, compressors, heat exchangers), engineering and plant operations (including power, cleaning, sanitation, wastewater handling and safety), fermentation, cellaring, and packaging. The course will also cover laboratory characterization methods and quality control within a regulated food/beverage production process. No alcohol will be consumed in this course.

Prerequisites: CHEM 112 and MATH 123

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