Brewing Science Option
The brewing science option prepares students for careers in production or quality assurance within the brewing industry or other food fermentation industries (e.g., other alcoholic beverages, vinegar and cheese). The option also prepares students for graduate study in good science. The option exposes the students to a diversity of coursework, including chemistry, biochemistry, microbiology and engineering as they pertain to the malting and brewing processes. Issues of quality assurance, plant sanitation and packaging are also key. Of course, there is a thorough grounding in malting and brewing.
| Additional Requirements | |
| Specific Course Requirements | 26-29 |
| Organic Chemistry: CHE 8A, 8B | 6 |
| Introduction to Brewing and Beer: FST 3 (recommended but not required) | (3) |
| Malting and Brewing Science: FST 102A | 4 |
| Practical malting and Brewing: FST 102B | 4 |
| Plant Sanitation: FST 108 | 2 |
| Quality Assurance: 109 | 3 |
| Introduction to Enzymology: FST 123 | 3 |
| Food Packing: FST 131 | 4 |
| Additional courses to be selected from an up-to-date list of approved courses available from the Department Advising Center (See below) | 9 |
| | Course | Units | Quarter Offered |
| | Food Science and Technology (FST) | | |
| 99 | Special Study for Undergraduates | 1-3 | All Quarters |
| 107 | Food Sensory Science | 4 | Fall |
| 123L | Enzymology Laboratory | 2 | Spring |
| 192 | Internship for Advanced Undergraduates | 1-3 | All Quarters |
| 198 | Directed Group Study | 1-4 | All Quarters |
| 199 | Special Study for Advanced Undergraduates | 1-3 | All Quarters |
| | Agricultural and Resource Economics (ARE) | | |
| 18 | Business Law | 4 | Fall, Spring, Summer |
| 112 | Fundamentals of Business Organization | 4 | Fall, Spring, Summer |
| Chemistry (CHE) | | |
| 107A | Physical Chemistry for the Life Sciences | 3 | Fall |
| 107B | Physical Chemistry for the Life Sciences | 3 | Winter |
| 108 | Physical Chemistry of Macromolecules | 3 | Spring |
| | Communications (CMN) | | |
| 1 | Introduction to Public Speaking | 4 | All Quarters |
| 3 | Interpersonal Communication Competence | 4 | All Quarters |
| Economics (ECN) | | |
| 1B | Principles of Macroeconomics | 5 | All Quarters |
| | Population Health and Reproduction (PHR) | | |
| 450 | HACCP and Risk Management | 3 | Winter |
To view Brewing Science Suggested 4-year Schedule
