Brew_Magus
Member
I work for a university, and the university will cover a % of any course I wish to take for career-related courses or courses working towards a degree. I've finally decided to take advantage of this (why haven't I before???), and so I've narrowed down a short list of courses that would relate to my work (cellulosic ethanol production, e.g. brewing fuel) or future career (hopefully brewing). Currently I work for a Chemical Engineering lab, performing GC/LC method design and analysis of biomolecules produced during pretreatment of cellulosic material for bioethanol production.
Here's the list:
- MMG 201 Fundamentals of Microbiology (an introductory microbiology course for Microbiology majors)
- BMB 161 Cell and Molecular Biology (an introductory microbiology course for Biochemistry majors)
- Cem 251/351 Organic Chemistry I (self explanatory)
- FSC 481 Fermented Beverages (a course on brewing and distilling for Food - Science/ Biosystems Engineering majors; might be a hard sell for getting comped)
- CHE 201 Material and Energy Balances (intro Chemical Engineering course; I'll have to take 3 or 4 courses before I can get to Process Engineering, though)
Any thoughts on which would be most useful to me if I decided to later get my certificate in brewing science or work in a brewery?
Here's the list:
- MMG 201 Fundamentals of Microbiology (an introductory microbiology course for Microbiology majors)
- BMB 161 Cell and Molecular Biology (an introductory microbiology course for Biochemistry majors)
- Cem 251/351 Organic Chemistry I (self explanatory)
- FSC 481 Fermented Beverages (a course on brewing and distilling for Food - Science/ Biosystems Engineering majors; might be a hard sell for getting comped)
- CHE 201 Material and Energy Balances (intro Chemical Engineering course; I'll have to take 3 or 4 courses before I can get to Process Engineering, though)
Any thoughts on which would be most useful to me if I decided to later get my certificate in brewing science or work in a brewery?