Key facts

Course Dates
e-Learning 4 Feb - 15 Mar 2019; Residential course 7 - 9 May 2019; Exam 14th May 2019
Type/Duration
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.
Credits
10
Cost
£428.00
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
D24BS2
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Online, University of Nottingham
Cohort
Mixed Cohort

Course overview

Brewhouse Processes is a course on the beer making process that develops knowledge of the scientific principles which underpin the processes carried out in the brewhouse.

Emphasis is placed on how brewing technology can be used to control the underlying science and ensure that the brewer has the required control over product quality and consistency of the beer.

Learning outcomes

       

      Participants will gain knowledge and understanding of:
      • A range of key, specialist information primarily focused on the beer making process and raw materials used to generate wort for fermentation.
      • The ways in which beer industry is utilising fundamental and applied research findings related to the unit processes employed in the brewhouse.
      • A range of research topics relevant to beer making process (e.g. mashing, lautering, wort boiling, clarification) and waste materials.
      • A range of relevant practical techniques and methodologies used in the analysis of wort, together with typical calculations used to define and control brew house processes.
      Participants will gain the following intellectual skills:
      • Critically evaluate current research and advanced scholarship of relevance to beer making processes (e.g. mashing, lautering, wort boiling, clarification) and waste materials (e.g. spent grains, trub).
      • 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.
      Participants will gain professional practical skills to:
      • Search for and retrieve information from a wide range of sources including electronic and print systems.
      • Present scientific data in a range of formats (written work assignment) to a standard consistent with the expectations of the professional scientific community
      Additional Course Information

      Our short courses for brewers and beer makers are designed for individuals in the brewing and allied industries looking to improve their understanding of the scientific principles and practice of specific areas of the beer making process. They are also suitable for those aspiring to a career as a practical brewer.

      The course has been specifically designed for part-time distance learning, allowing you to study 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 Brewing Science short courses are taught by staff from the University of Nottingham's School of Biosciences who have expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners: all are internationally renowned leaders within their field.

       

      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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