Course overview
In this course students will learn how process engineering applies to the brewing industry. The fundamentals chemistry and biology will be applied to the concepts of beer quality and flavour, cleaning and sanitation, and the effects that various ingredients including malts, hops, yeasts/bacteria and water have on the brewing process. Process engineering principles are utilised to understand milling, mashing, boiling, fermenting and packaging and to design, optimise and control these processes in a brewery. Within the course, research into beer styles and recipes will be used to produce successful recipes. Students will also undertake a full production of a beer in the Waite Microbrewery from raw ingredients all the way to packaged product.
Course learning outcomes
- Understand the engineering, chemistry and biology fundamentals that underpin the brewing process
- Understand the effects that various ingredients including malts, hops, yeast/bacteria and water have on the brewing process
- Utilise process engineering principles to understand milling, mashing, boiling, fermenting and packaging and how these processes are designed, optimised and controlled in a brewery
- Produce successful recipes for beers for production based on research into styles of beer
- Operate a full microbrewery to produce a beer of a specified style
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The Student Contribution amount displayed below is for students commencing a new program from 2021 onwards. If you are continuing in a program you commenced prior to 1 January 2021, or are commencing an Honours degree relating to an undergraduate degree you commenced prior to 1 January 2021, you may be charged a different Student Contribution amount from the amount displayed below. Please check the Student Contribution bands for continuing students here. If you are an international student, or a domestic student studying in a full fee paying place, and are continuing study that you commenced in 2025 or earlier, your fees will be available here before enrolments open for 2026.