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MSc Brewing Science
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Objectives
This pioneering, interdisciplinary MSc programme has been developed for individuals working in the brewing industry, providing a key pathway for continuing professional development. The course is intended to advance your understanding of the scientific principles of the Brewing process and to develop and demonstrate a cross-process multi-disciplinary approach to optimising brewery unit operations and improving beer quality. You will develop skills enabling you to: Apply technical knowledge to improve process efficiency Develop an innovative approach to achieving product quality Prepare for a senior role in the brewing industry The programme has been specifically designed for part-time distance learning so you can acquire and practise skills in your work environment. The programme ends with an innovative, problem-solving brewing project which is designed to permit the skills acquired during the modules to be practised and assessed. Our Postgraduate courses were developed with the support of the EPSRC and the BBRSC Modular Training for Industry Scheme.
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Academic title
MSc Brewing Science
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Course description
Key facts
-The UK Midlands region has strong historic links to brewing and our campus is situated just a short drive away from the famous brewing centre of Burton-upon-Trent.
-The MSc in Brewing Science is the first of its kind in England and is delivered to brewers and maltsters globally via state-of-the-art e-learning technology.
-The School of Biosciences is one of the largest and strongest Schools of its kind in the UK.
-It has consistently achieved high ratings in independent UK assessments of both research and teaching quality, receiving an RAE grade of 5A and 23/24 in the latest Teaching Quality Assessment.
-The Sutton Bonington Campus is a self-contained, 16-hectare site in the beautiful countryside of South Nottinghamshire and it offers a number of dedicated facilities applicable to this course.
Course Content
The modules currently offered on this course are listed below:
-Raw Materials for Brewing
-Brewhouse Processes
-Brewery Yeast Management
-Fermentation and Yeast Handling
-Beer Maturation and Filtration
-Brewery Waste Management
-Brewing Microbiology
-Sensory and Instrumental Analysis of Beer
-Beer Flavour Development
-Beer Quality Development
-Brewing Research Project
Please note that all module details are subject to change.
Over the summer period towards the end of the course, you will undertake a 60-credit Brewing Research Project. This is your opportunity to undertake an innovative problem-solving Brewing project, which has been specifically designed to draw on the skills and experience you have gained during the taught modules.
Course Structure
The MSc in Brewing Science is delivered on a part-time basis over two to four years to fit around your work commitments.
For Brewers in full-time employment, we recommend that the course is studied at the rate of 40 credits per year, with completion of the MSc over a three-year period. However, the rate at which you progress through the course is flexible, according to preference and circumstances.
The MSc consists of ten taught modules (worth 120 Credits in total) and a Brewing Research Project (worth 60 Credits), which is undertaken in the summer following completion of the taught modules. Satisfactory completion of each of these components earns a total of 180 Credits, leading to the award of the MSc in Brewing Science.
All Brewing Science taught modules consist of an e-learning component (studied via distance learning), followed by an intensive residential course held at the University of Nottingham’s Sutton Bonington Campus.
Typically, a formal assessment (usually a written exam) is taken on completion of the residential course. The overall mark awarded for a module is calculated from a weighted average of the examination mark, together with the marks awarded for any coursework assignments that have been undertaken.
75 % of course materials are delivered by distance learning, designed to be studied part-time and to fit around your work. The latest innovations in web-based learning are used to ensure an interactive feel to the course and promote deeper learning of the scientific principles of brewing – these innovations include:
-E-lectures, featuring streamed video presentations by Brewing Science academics on key subjects; the slide presentation and a written transcript of the lecture can also be downloaded.
-Structured learning through a combination of virtual directed reading, self tests of understanding, animations and video footage of processes and a virtual library.
-Group work and directed discussion events via dedicated chat rooms.
-One week per semester (based on 20 credits of module study) is spent at an intensive residential course held at The University of Nottingham. This provides the opportunity to develop theories and practice through traditional face-to face teaching techniques such as lectures, seminars, workshops, laboratory practicals, industrial visits and tutorials.
-We also offer a Postgraduate Diploma in Brewing Science, which shares the same taught component as the MSc but does not include a project module.
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