Course overview

This pioneering short course, which forms part of the 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.

This Brewing Science course is delivered through a combination of interactive e-learning and intensive advanced residential courses held at the University of Nottingham by staff from the School of Biosciences with expertise in Brewing and related sciences, together with invited contributions from specialist Brewing practitioners; all are internationally renowned leaders within their field.

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.

Learning outcomes

Participants will gain knowledge and understanding of:

  • A range of key, specialist information primarily focused on the selection, specification and functionality of raw materials for Brewing.
  • The ways in which industry is utilising fundamental and applied research findings related to the quality of raw materials entering the brewery.
  • A range of research topics connected to barley and malt quality, hops, water quality for brewing and the use of adjuncts.
  • Practical techniques and methodologies used to evaluate the quality of raw materials for brewing, together with appropriate procedures for analysis and presentation of data.
Additional Course Information

Areas covered will include:

  • Scientific principles of the brewing process
  • Optimisation of brewery unit operations and improvement of beer quality
  • Links between raw material and product quality attributes

    Key facts

    Course Dates
    e-Learning Sept 2019; residential 13th - 17th Jan 2020; exam 20th Jan 2020
    Type/Duration
    Interactive e-learning: Studied across 3 months. Residential course: 5 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
    20
    Cost
    £915.00
    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
    D24BS1
    Course Arrangements
    Full joining instructions will be confirmed by the course provider.
    Course Location
    Online, University of Nottingham
    Cohort
    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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