(208b) On the Origin and Evolution of Brewing Science and Technology at Villanova

In 2017, Villanova introduced an elective course in Chemical Engineering titled “Brewing Science and Technology”. Developed by Associate Professor Michael Smith, the course approaches the subject as the application of science and technology to the craft of brewing, much as a craft brewer would. Students brew beer using simple home-brewing equipment, and the history of brewing and brewing technology is covered with special emphasis on how various technologies (the thermometer, the microscope, refrigeration) altered the production, styles and flavor of beer we know today. This is followed by a deep dive into the biochemistry of malt, hops and yeast. As one student said, “I didn’t know I was going to be dropped into the middle of an Organic Chemistry exam;” this aspect of the course qualifies it for Villanova’s Minor in Bioengineering. The goal is not to train new brewers, but to illustrate how the mastery of this (or any other similar) enterprise requires a deep and nuanced understanding and application of chemical and biological sciences. This talk will cover the origins of the course, learning objectives and strategies, and future plans.