This course provides an understanding of the underlying science and technology of brewers yeast and its management. It covers brewers yeast taxonomy, genomics, genetic stability, storage protocols, yeast supply and propagation. Principles, best practice and quality assurance strategies are discussed.
e-Learning 18 Mar - 3 May 2019; Residential course 9 - 13 May 2019; Exam 14 May 2019
Interactive e-learning: Studied across 3 months. Residential course: 3 days.
Candidates will usually be expected to have a first degree (minimum of second class) in a biological, chemistry, engineering or other relevant science from a university recognised by the University of Nottingham. Relevant workplace experience may, in some circumstances, be accepted as qualification for entry to this course.
Mixed Cohort: AFTP participants will attend their course alongside full and part-time postgraduate students studying at the delivery university
Participants will gain knowledge and understanding of:
Participants will gain the following intellectual skills:
Participants will gain professional practical skills to:
The course has been specifically designed for part-time distance learning, allowing brewers to study yeast management when it suits you and to acquire and practise skills while operating in your work environment. The course is delivered using a combination of interactive eLearning and an intensive residential course at the University. You will have access to a library of electronic brewing resources as well as a personal tutor.
Our short courses on science for brewers are taught by staff from the University of Nottingham's School of Biosciences who have expertise in brewing, yeast management and related sciences, together with invited contributions from internationally renowned leaders in the field of brewing.
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530