The brewing microbiology course considers the occurrence, frequency, biology and detection of the microorganisms that are associated with the spoilage of the brewing process from raw materials to final product. The impact of contamination on process and final product quality will be considered. The principles and practice of HACCP, cleaning-in-place and GMP will be discussed.
e-Learning 4 Feb - 15 Mar 2019; Residential course 22 - 24 May 2019; Exam 28 May 2019
Interactive e-learning: Studied across 3 months. Residential course: 3 days.
Candidates of the brewing microbiology course will usually be expected to have a first class 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 understanding of:
Areas covered on the brewing microbiology course will include:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530