Based on chemistry, biology and engineering, the major of Brewing Engineering studies the art and marketing concept of liquor brewing, distillation, storage, blending, tasting and appreciation. It is a comprehensive subject that integrates scientific theory with applied technology and crosses science and engineering. It is an important part and comprehensive embodiment of bioengineering, food science and engineering, and sensory evaluation art. Its basic task is to use the advanced theory and high technology of modern bioengineering to brew alcoholic products with specific cultural connotation and typical sensory quality under certain conditions. And through the organic combination of advanced marketing concept and elegant appreciation art, promote the healthy consumption of wine.
Brewing engineering major has the technical knowledge and ability of brewing, and has some basic abilities such as data analysis and processing, basic laboratory operation skills, engineering and mechanical knowledge, basic knowledge and skills of microorganisms, food chemistry and analytical testing, enterprise management, economic analysis and so on.
Main courses: analytical chemistry, organic chemistry, animal physiology, biochemistry, biology, molecular biology, microbiology, grape varieties and cultivation, fruit storage and preservation, wine brewing, wine evaluation, wine engineering, wine estate planning and management, food nutrition and hygiene, practical corporate governance, marketing, etc.