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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 Sciences

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)
  • PGCert in Brewing: Optimisation using Technical Approaches (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 QualityManagement
  • 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 pilot 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, proteomic and metabolomic facilities

Details updated: 17th July 2014