Course Description
Modern commercial brewing is an equipment and utility intensive endeavor. Emphasis on efficiency, flexibility and sanitation has led to equipment and controls which have vastly improved the volume and consistency of brewery output while also improving safety and the quality of the working environment. In order to manage the transfer of material and energy in the brewing process, individual components within the brewing system, as well holistic function of the brewery environment have been adapted to maximize efficiency. Knowledge of the specific design and operation of these components within the overall system is crucial to the proper functioning of a brewery. The operation of individual components and processes within the brewery will be examined in terms of the physics and engineering principles driving their function. On completion, this course will provide sufficient knowledge of brewery equipment and operations to function successfully in an entry to mid-level position.
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Location:
00114 Schaub Food Science Bui
Class Days:
T H
Class Start Time:
8:30am
Class End Time:
9:45am
Class Type:
Lecture
Credits:
3.00
Restrictions:
Corequisite: BBS 325 or FS 325