Course description
Duration
MSc courses last for one year (September to August inclusive) and include a substantial research project. The Diploma covers the same classes as the MSc and includes a short project but lasts for just 9 months (September to May inclusive). Students admitted to the Diploma course and who perform well in the taught modules may be invited to transfer to the appropriate MSc course.
Overview
This course prepares candidates for entry into the malting, brewing or distilling industries, or to conduct research.
For MSc entry, candidates must hold a First or Second Class Honours Degree, or equivalent qualification from a British or overseas university, in a science or engineering subject (for example, Biological Sciences, Chemistry or Chemical/Mechanical Engineering).
For Diploma entry, candidates must hold a degree, preferably at Honours level, in an appropriate subject as defined above. Candidates who do not necessarily fulfil the above criteria may wish to apply to the Diploma course. All such cases are given individual consideration.
CORE SUBJECT AREAS
* Process Technology
* Brewing and Distilling Processes
* Raw Materials
* Post Brewhouse Technology
* Distillation and Maturation
* Packaging Technology
* Busines Studies
* Biochemistry and Microbiology for Brewing
* Research Project (MSc only)
Students exempt from 'Process Technology', by virtue of a first degree in Chemical Engineering or Biotechnology, for example, take 'Production Management'. Students with a sound foundation in Biochemistry and Microbiology also study 'Production Management' instead of 'Biochemistry and Microbiology for Brewing'.
