Course overview

The Packaging of Beer course covers the essential elements of packaging beer and other related alcoholic beverages. This includes theoretical and legal aspects of packaging together with consideration of the design and operation of modern high speed packaging lines.

This pioneering short course, which forms part of a MSc programme in Brewing Science, has been developed for both graduates and individuals working in the brewing industry, providing a key pathway for continuing professional development.



Learning outcomes

By the end of this course participants will obtain:

  • A range of key, specialist information primarily focused on packaging of beer to meet desired specifications.
  • The ways in which industry is utilising fundamental and applied research findings in the field of packaging and allied technologies.
  • A range of research topics connected to packaging of beers and related alcoholic beverages.
  • A range of relevant practical techniques and methodologies which are used to ensure compliance to quality and legislative specifications.
Additional Course Information

Areas covered on the Packaging of Beer course will include:

  • Design and operation of bright beer tanks; maintain bright beer specifications including carbonation, clarity, flavour and microbiological status.
  • Assuring the microbiological stability of packaged beer using aseptic filtration, flash pasteurization and tunnel pasteurization.
  • Achieving specifications of packaged beers including legal aspects of packaging and labeling.
  • Packaging beers into large-pack containers including cask and keg. Beer dispense and cellar management.
  • Packaging beers in small-pack containers including glass, PET and can.
  • Secondary and tertiary packaging used for beers and related alcoholic beverages.
  • The design and operation of modern high-speed packaging lines suitable for beers and other related alcoholic beverages. Warehouse design and operation and primary and secondary distribution systems used in brewing.


Key facts

Course Dates
e-Learning starting Sept 2019; Residential course 15 - 17 Jan 2020; Exam 20 Jan 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

Stephen Price

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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