Knowing how brewing equipment is conceived of and constructed, as well as the engineering principles important in successful commercial brewing, enables brewers to evaluate engineering proposals and discuss them with engineers. Learn about the vital engineering models and concepts that are key to operating a working brewery including fluid flow (principally regarding pumps, pipes and valves), steam, energy balances, heat transfer (conduction, convention and radiation) and refrigeration, and gas laws.
Note: Enrollment is by application only. Please visit the Brewing Certificate page for the online application form and additional program information.
Course Number: BREW-40006
Credit: 3.00 unit(s)