Overview of the program
The program uses the craft-brewing industry as its model, not only because it is one of the fastest growing industries in North America, but because this industry is representative of the international brewing community and demonstrates a deep appreciation for the rich history of beer and brewing. Our students are encouraged to experiment with recipes and brewing regimens in order to understand how access to ingredients and tradition led to characteristic regional beer styles and how globalization of brewing ingredients has led to a renaissance, some might say resurrection, of flavourful beers.
The program focuses on the brewing process itself and the science underlying it. Graduates will understand brewing at the molecular level and as a result understand why brewing quality beer requires rigorous attention to detail at every step.
Students completing the proposed certificate will be in high demand to fill assistant brewer, head brewer, brewmaster, product analysis/quality control, and R & D positions in both the craft brewing and industrial brewing sectors. They would also be well prepared to start up their own microbrewery should that be their goal.
It is a full-time, 2-semester, 24-credit graduate program that begins in the Fall. The program includes rigorous scientific material and as a result, a B.Sc. in Biology, Biochemistry, Chemistry, or a related discipline, is required for admission. See information on Financial Aid available for this program.
Internship in a commercial microbrewery (4 weeks) at the end of the program.
For more information about the program, please communicate with Dr. Alexandre Drouin, at firstname.lastname@example.org.