May 24, 2018
The Brewing Science Certificate program is a post-baccalaureate, 18-credit certificate which trains students for employment in the craft brewing industry. Through a team-teaching model in which students are instructed by Experts at USciences and Professionals in the Brewing Industry, students combine class room theory and practical applications to further develop their understanding and troubleshooting of the brewing process. In addition, through our Pilot Brewing Laboratory and our hands-on Quality Control and Microbiology labs students train and practice essential techniques that are directly translatable to the brewery and today’s emphasis on consistency and quality.
Program-level learning outcomes: By the end of the program, students will:
- Be prepared for entry level employment in the brewing industry.
- Describe the science of brewing, including raw materials, malting, mashing, microbiology, fermentation, yeast management, quality control, conditioning, packaging and basic brewery engineering.
- Practice essential manufacturing, quality control, and microbiology methods during the production of a fermented beverage.
- Develop critical thinking and problem solving skills through inquiry-based projects and utilization of the pilot brewing lab.
- Establish industry connections through personal interactions with brewery professionals.
- Gain experience and interpersonal communication skills in real world settings through an internship and an experimental pilot brewing lab.
- Gain experience in topics of personal interest through student-selected projects.
- Bachelor’s degree, highly recommended in biology, chemistry, physics, or engineering
- Alternate degrees and significant brewing or analytical experience will be considered on a case-by-case basis
- College-level competency (B- or better) in at least two of the following: pre-calculus, general biology, general chemistry, or general physics
- Practical brewing experience is advantageous but not required for admission
Matthew J. Farber
BS (Seton Hall University); PhD (University of Pittsburgh)
Assistant Professor of Biology
Director, Brewing Science Certificate Program
Frederick T. Schaefer
AB (Franklin and Marshall College); PhD (University of Wisconsin, Madison)
Associate Professor of Chemistry & Biochemistry