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Home | Training | United Kingdom | University of Nottingham

University of Nottingham

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The University of Nottingham is a centre of excellence for brewing technologies and research.


Sutton Bonnington CampusBrewing Science, Division of Food Sci
ences

Bioenergy and Brewing Science Building
Sutton Bonington Campus

Loughborough
Leicestershire LE12 5RD
T: +44 (0)115 951 6610

E: brewing.science@nottingham.ac.uk
W:
www.nottingham.ac.uk/brewingscience/course/

Programme head: Dr David Cook

Department established: 2006
Programmes offered: 
We now offer both full-time and part-time MSc courses in Brewing. Full details are provided on our website; the full-time course is targeted at graduate level scientists and engineers wishing to pursue a career in the brewing industry. This one year campus-based programme thus involves a substantial core of practical brewing training. Our other postgraduate Brewing qualifications are studied on a part-time basis, to fit around employment, and have been designed as continuing professional development courses for professionals working in the brewing and allied industries. They are delivered through e-learning, coupled with an intensive residential taught course for each module:

·         MSc in Brewing Science & Practice (full-time, 1 year)

·         MSc in Brewing Science (part-time, 2-3 years)

·         PGCert in Brewing: Principles and Practice (part-time, 15 months)

·         Individual Modules of study ('short courses'): May be studied on a stand-alone basis as a part of your continuing professional development. These include:

Raw Materials for Brewing
Brewhouse Processes
Brewery Yeast Management
Fermentation & Yeast Handling
Brewing Microbiology
Beer Maturation and Filtration
Packaging of Beer
Brewery Waste Management & Environmental Issues
Beer Flavour Development and Sensory Analysis
Beer Analysis and Quality Management

·     MRes in Brewing Science 

Studying for a masters by research (MRes) involves a one year brewing research project, coupled with selected taught modules from the above list.

Registration deadlines: Available on request; 2 entry points per year

Commencement: September and January

Number of students: 30

Where are the students from: UK and international
Language of instruction: English

Facilities: 10hl and 35l brewing facilities. Micromalting equipment and extensive pilot scale fermentation facilities. Teaching and laboratory facilities specialised in brewing analysis, flavour technology, crop science, microbiology, rheology and structure of beverages/macromolecules in solution. Extensive genomic, poteomic and metabolomic facilities.

Details updated: 6th September 2017

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