Intro to Brewing Science Class Offered by Food Science Beginning Fall 2020

Introduction to Brewing Science is part of a Certificate of Proficiency in Brewing Science program offered through Bumpers College's Department of Food Science.

Introduction to Brewing Science is part of a Certificate of Proficiency in Brewing Science program offered through Bumpers College's Department of Food Science.

FAYETTEVILLE, Ark. – With the growing interest in craft beer in Northwest Arkansas and across the nation, the Department of Food Science in the University of Arkansas's Dale Bumpers College of Agricultural, Food and Life Sciences is offering a new class in the fall — Introduction to Brewing Science.

The class provides an introduction to the biology and chemistry of fermentation with an emphasis on beer brewing. Styles, flavors and quality characteristics of beer will be discussed, as well as history, legal aspects and economic impact of home, craft and industrial brewing.

"The craft brewing industry in Arkansas has grown extensively in the last few years and has a significant economic impact in Arkansas," said Renee Threlfall, research scientist in the Department of Food Science and with the U of A System Division of Agriculture. "The Arkansas brewing industry needs employees with a strong science, technology, engineering and mathematics (STEM)  background. This class will help the Arkansas brewing industry increase the education and skills for students interested in becoming a part of that industry. The class is an opportunity for students of all ages at the University of Arkansas to learn more about the science of making beer."

The class is limited to 75 students, and pre-requisites include either Chemistry 1123 (University Chemistry II) or 1073 (Fundamentals of Chemistry), and Biology 1543 (Principles of Biology).

"There is a lot of science involved in this industry, so the pre-requisites are essential to understand the concepts," said Threlfall. 

The course does not include beer tasting so there are no age restrictions on enrolling. The class is scheduled for Tuesday-Thursday, 8-9:15 a.m. in Plant Science Building Room 0009. Robert Bacon, professor and head of the Department of Crop, Soil and Environmental Sciences, is the instructor.

"Whether you are interested in home brewing, micro-brewing or industrial brewing, the Brewing Science class will give you a strong platform of knowledge to excel in brewing," said Threlfall.

The Brewing Science class is one of the required classes for a new U of A Certificate of Proficiency in Brewing Science offered through food science. Threlfall is the program director.

"The certification program will be designed to provide U of A students with a theoretical and practical introduction to brewing and fermentation," said Threlfall. "The goal is to engage brewing companies from across Arkansas and the region to ensure that graduates are employable and to build internship opportunities for students."

The certification program features a core of science, technology, engineering and math courses for 15 hours, and includes a required internship, special problems or honors research project. More here.

For more information about the Brewing Science class, contact Threlfall at or 479-575-4605.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in the businesses associated with foods, family, the environment, agriculture, sustainability and human quality of life; and who will be first-choice candidates of employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state prominent in national and international agriculture. For more information about Bumpers College, visit our website, and follow us on Twitter at @BumpersCollege and Instagram at BumpersCollege.

About the University of Arkansas: The University of Arkansas provides an internationally competitive education for undergraduate and graduate students in more than 200 academic programs. The university contributes new knowledge, economic development, basic and applied research, and creative activity while also providing service to academic and professional disciplines. The Carnegie Foundation classifies the University of Arkansas among only 3 percent of colleges and universities in America that have the highest level of research activity. U.S. News & World Report ranks the University of Arkansas among its top American public research universities. Founded in 1871, the University of Arkansas comprises 10 colleges and schools and maintains a low student-to-faculty ratio that promotes personal attention and close mentoring.


Robby Edwards, director of communications
Dale Bumpers College of Agricultural, Food and Life Sciences


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