There are currently more than 100 breweries, 100 wineries and 30 distillers in Michigan. A new specialization in Michigan State University’s Department of Food Science and Human Nutrition will help prepare students for work in Michigan’s beverage industry as well as the general U.S. industry.
Billed as the Beverage Science and Technology specialization, Kris Berglund is slated to coordinate a trio of new courses in the specialization. Berglund is an MSU University Distinguished Professor of Food Science and Chemical Engineering and an AgBioResearch scientist.
“These courses were created to give students a good background in the general area of brewing, winemaking and distilling,” Berglund said.
The classes attract students interested in the process and production of winemaking, brewing and distilling as well as the resulting properties, Berglund said. Instructors will prepare students with majors in food science, chemistry, chemical engineering, biosystems engineering and microbiology majors to work in an industry where there is a high demand for trained professionals.
Class is held off campus at local wineries and breweries as well as the MSU Artisan Distilled Research Facility.
The following three-credit brewing and distilled beverage courses are available for students beginning Fall 2013 (Must be at least 21 years of age to enroll):
- Fermented Beverages and Science, fall 2013
- Technology of Wine Production, fall 2013
- Brewing and Distilled Beverage Technology, spring 2014
For more information, contact Berglund at berglund@msu.edu or (517) 974-3030.