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The course is organised in co-operation with senior representatives of the brewing, malting and distilling industries who are members of the Education Board of the International Centre for Brewing and Distilling. It is designed to educate potential managers of the malting, brewing and distilling industries and to provide a full understanding of the science and technology of the processes involved from cereal farming to bottling and packaging.
Accredited by the Institute of Brewing and Distilling (IBD).
Course contentDetailed course guide
Introduces Biology largely as Human Biology with accompanying courses in Applied and Environmental Biology. Additional subjects include Mathematics for Scientists and Chemistry, as required for an understanding of future courses in Biochemistry and Physiology.
In addition to a focus on broad topics in Biology as described for the other degrees, the degree diverges with the introduction of Management and Business Studies.
Brings specialist courses in Food and Beverage Process Technology and Microbial Biotechnology.
Focuses on particular aspects of the industry, including: Cereal Technology; Yeast Biology and Fermentation; Beer Maturation; Quality; Packaging Technology; and Commercial Aspects of Brewing and Distilling. The School has a pilot plant brewery and distillery, which is used for teaching the practical aspects of the subject through project work.