Course overview

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.

Learning outcomes

Participants will gain knowledge and understanding of:
  • The fundamental, cross-disciplinary principles and practices that underpin Brewery Yeast Management and their commercial and research applications.
  • A range of key, specialist information primarily focussed on brewers yeast taxonomy, cell biology. genetics and biochemistry.
  • The ways in which industry is utilising fundamental and applied research findings to maintain and supply brewery yeast cultures.
  • A range of relevant practical techniques and methodologies in yeast culture maintenance, supply, analysis, propagation and pitching and their uses, together with appropriate procedures for analysis and presentation of biological data.
Participants will gain the following intellectual skills:
  • Critically evaluate current research and advanced scholarship in the fields of brewers Yeast taxonomy, cell biology, biochemistry and genetics and allied disciplines.
  • Acquire substantial quantities of information systematically and process it selectively and effectively.
  • Develop ideas, form opinions and make interpretations based upon the use of information from a wide variety of sources.
  • Design and implement a series of co-ordinated inter-related practical experimental strategies that collectively deliver a pre-identified/agreed research milestone(s).
Participants will gain professional practical skills to:
  • Plan, execute and report an industrial or laboratory- based assignment - Search for and retrieve information from a wide range of sources including electronic and print systems.
  • Present scientific data in a range of formats (laboratory books, essays) to a standard consistent with the expectations of the professional scientific community.
  • Work safely in laboratory and industrial environments and respond appropriately to relevant safety issues especially issues of handling (and containment) for biological material.


Additional Course Information

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.

Key facts

Course Dates
e-Learning starts Jan 2020; Residential course 7 - 11 May 2012; Exam 12 May 2020
Interactive e-learning: Studied across 3 months. Residential course: 3 days.
Entry Requirements
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.
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
University of Nottingham
Provider Reference Number
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Online, University of Nottingham
Mixed Cohort
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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