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University of the Sciences Brews New Certificate Program in Brewing Science
Have a thirst for crafting the perfect beer? University of the Sciences is ready to turn a passion for brewing into an exciting, highly rewarding career through the mid-Atlantic region’s first Brewing Science Certificate. Good beer doesn’t happen by accident—it’s a science that participants in USciences’ first Brewing Science Certificate class will learn when it starts in the fall of 2015.
Currently, America’s breweries account for over 110,000 jobs and the best positions require formal, completed training in brewing science. The post-baccalaureate, 18-credit certificate program delves deep into the biology, chemistry, physics, and math of creating the perfect pint of beer. The program can be completed full time in one year, or part time in two, followed by an internship with a local brewery partner.
"The brewing industry is booming," said Dr. Peter B. Berget, chair of the Department of Biological Sciences at USciences. "If you’re interested in entering or advancing in this industry, the timing is perfect."
Microbreweries are more prevalent now than ever, with about 1.5 breweries opening per day in the U.S. and more than 150 in the mid-Atlantic region alone according to the Brewers Association. The Brewers Association also reports that production of craft brews grew 18 percent by volume and 22 percent by sales in 2014.
"Demand has never been greater for trained professionals with a passion for this extraordinary work," Dr. Berget added.
Participants in the Brewing Science Certificate program will benefit from a team teaching model that combines USciences faculty and facilities with experts from the brewing industry. Participants gain knowledge and experience while forming professional connections—a fast track to career growth.
For more information about USciences’ Brewing Science Certificate program, including prerequisites, click here.
Categories: News, Feature Story, Faculty, Students, Academics, Research, Misher College, Department of Biology, Brewing Science, Biology