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USciences Brews New Certificate Program

By Brian Kirschner


bergetHave a thirst for crafting the perfect beer? USciences 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.

“The brewing industry is booming,” said PETER B. BERGET, PhD, chair of the Department of Biological Sciences at USciences. “If you’re interested in entering or advancing in this industry, the timing is perfect.”

Currently, America’s breweries account for more than 110,000 jobs, and the best positions require formal, completed training in brewing science. The postbaccalaureate, 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.

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.

farber“The cost of our program is competitive with other such certificates across the country,” said MATTHEW J. FARBER, PhD, assistant professor of biology and director of the brewing science certificate program, who played a central role in crafting the new program and who will be one of the active faculty members. “Other programs may use distance learning and self-instruction, whereas we focus on personal connections and experiential learning.

Our courses are taught hands-on by both USciences’ faculty and brewers in the industry. This is a certificate program that delves into the science of brewing and is for those individuals looking to make or grow their career in the brewing industry.”

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.

For more information about USciences’ brewing science certificate program, including prerequisites, click here.

Categories: The Bulletin, Faculty, Academics, Misher College, Department of Biology, Brewing Science, Biology