Brewing Science and Practice MSc

 
  

Fact file

Qualification
MSc Brewing Science and Practice
Duration
1 year full-time
Entry requirements
Candidates will usually be expected to have a first degree (minimum of second class) in a biological, chemistry, biochemical engineering or other relevant science from a university recognised by the University of Nottingham.
Other requirements
Relevant workplace experience may, in some circumstances, be accepted as qualification for entry to this course.
IELTS
6.0 (no less than 5.5 in any element)

If these grades are not met, English preparatory courses are available
Start date
September
Campus
Sutton Bonington Campus
School/department
Tuition fees
You can find fee information on our fees table.
 

Overview

This course is designed to develop technically competent and creative brewers by providing substantial hands-on experience of practical brewing, using our state of the art pilot facilities.
Read full overview

This one year full-time masters course prepares graduate level scientists for a career in Brewing, or its allied industries. The programme will develop technically competent and creative brewers by providing substantial hands-on experience of practical brewing, using our state of the art pilot facilities. Practical knowledge will be supported with technical know-how to ensure that our graduates understand the scientific principles which underpin the brewing process and are able to innovate, problem solve, and conduct scientifically robust experiments. The courses are taught by staff from the School of Biosciences with expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners; all are internationally renowned leaders within their field.

The programme ends with an innovative problem-solving brewing project which is specifically designed to permit the skills acquired during the modules to be practised and assessed.

You will develop skills enabling you to:

  • formulate recipes and brew a variety of beer styles
  • brew quality beers by understanding how process conditions control the scientific principles which underpin brewing
  • understand quality in a production context and to troubleshoot when issues or problems arise.

Our postgraduate courses were developed with the support of the EPSRC and the BBRSC Modular Training for Industry Scheme.

We also offer brewing courses developed specifically  for part-time study, based around your work – please see MSc Brewing Science.

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 full-time MSc in Brewing Science & Practice is a one year campus-based programme. It combines the best aspects of face-to-face teaching, practical skills development and regular seminars, with the established excellence of the University in delivering innovative and effective e-learning.
  • The School of Biosciences is one of the largest and strongest schools of its kind in the UK. The school is ranked the no.1 research environment in the UK (for agriculture, veterinary and food science) in the 2014 REF (Research Excellence Framework). 97% of our work (in the Schools of Biosciences and Veterinary Medicine and Science ) was judged to be of international quality.
  • A purpose-built dedicated Brewing and Bioenergy Building opened on campus in 2011.
  • 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 details

The course consists of 120 credits of taught modules, followed by a 60-credit brewing research project in which you will use skills and knowledge gained during the taught modules to devise and undertake an innovative piece of research. Typically, projects will be conducted in partnership with the industry and provide opportunities for work experience.

The core of the course (30 credits) is delivered in the modules Fundamentals of Brewing and Practical Brewing, which will be delivered face-to-face as lectures, seminars and practical classes throughout the year. The programme starts with an introduction to the brewing process, its historical development and the range of beer styles which together comprise the modern beer market. These modules then teach the practical, technical and engineering know-how required of a professional brewer in the modern industry. Numbers on our programme are capped at 15 each year because of the need to ensure sufficient access to brewing equipment in order to develop this proficiency.

Other modules are studied via a combination of e-learning materials and intensive short courses which are held in January and May of each year. 

The e-learning components comprise:

  • e-lectures in which PowerPoint slides, video/audio of lecturer and transcript of lecture will be presented;
  • 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
  • coursework.

The intensive short courses comprise:

  • lectures, seminars, tutorials, practicals and industrial visits;
  • group work, seminars, and discussion events.

Regular seminars will be hosted throughout the year by academic staff to give students the opportunity to check their understanding of e-learning materials and to re-enforce key points.

Course venue

The course is based on the Sutton Bonington Campus, a self-contained site only 20km south of Nottingham. Sutton Bonington is an easy bus or car journey to University Park Campus and on to Nottingham city, with a free bus service between campuses. Two other cities, Derby and Leicester are nearby. East Midlands International Airport is 7km away, plus there are fast rail links close by to London.

 
 

Modules

Taught modules

This one-year full-time course consists of taught modules (120 credits), followed by a brewing research project (60 credits) in which you will use skills and knowledge gained during the taught modules to devise and undertake an innovative piece of research. Typically, projects will be conducted in partnership with the brewing industry and provide opportunities for work experience.

The core of the course is delivered in two modules which are delivered face-to-face as lectures, seminars and practical classes throughout the year:

The programme starts with an introduction to the brewing process, its historical development and the range of beer styles which comprise the modern beer market. You will be taught the practical, technical and engineering know-how required of a professional brewer in the modern industry. Substantial emphasis is placed on the development of practical brewing skills and your ability to brew your own beer to specified style guidelines, using our pilot brewing facilities.
The remaining modules are studied via a combination of e-learning materials and intensive short courses (which are held throughout January and May):

You will study these modules alongside students on our world-renowned MSc Brewing Science, which provides continuing professional development for brewers already employed in the industry. This part of the course firstly follows the stages of brewing production from raw materials to beer in pack, providing in-depth technical knowledge underpinning each step. Subsequently you will focus on beer quality, specification and the necessary standards and in-process checks required to manufacture beers that are ‘right first time’.

Research project

The modules we offer are inspired by the research interests of our staff and as a result may change for reasons of, for example, research developments or legislation changes. This list is an example of typical modules we offer, not a definitive list.

 
 

Funding

UK/EU students

General information on funding for both research and taught degrees, applicable to UK/HEU students is available at this page.

International and EU students

The University of Nottingham offers a range of masters scholarships for international and EU students from a wide variety of countries and areas of study.

Applicants must receive an offer of study before applying for our scholarships. Please note the closing dates of any scholarships you are interested in and make sure you submit your masters course application in good time so that you have the opportunity to apply for them.

The International Office also provides information and advice for international and EU students on financing your degree, living costs, external sources of funding and working during your studies.

Find out more on our scholarships, fees and finance webpages for international applicants.

 
 

Careers

This course is primarily aimed at science graduates who wish to pursue a career in the brewing and allied industries.

Our graduates would typically follow a career in:

  • process, production and technical governance
  • hypothesis-led problem solving and innovation in brewing
  • future middle to senior brewery management
  • the craft brewing sector

You will also be ideally placed to continue your research to PhD level, for example, and to pursue an academic career in the field of brewing science.

Average starting salary and career progression

In 2016, 94% of postgraduates in the School of Biosciences who were available for employment had secured work or further study within six months of graduation. The average starting salary was £24,495 with the highest being £37,000.*

*Known destinations of full-time home undergraduates 2015/16. Salaries are calculated based on the median of those in full-time paid employment within the UK.

Career prospects and employability

The University of Nottingham is consistently named as one of the most targeted universities by Britain’s leading graduate employers** and 
can offer you a head-start when it comes to your career. 

Those who take up a postgraduate research opportunity with us will not only receive support in terms of close contact with supervisors and 
specific training related to your area of research, you will also benefit from dedicated careers advice from our Careers and Employability Service

Our Careers and Employability Service offers a range of services including advice sessions, employer events, recruitment fairs and skills 
workshops – and once you have graduated, you will have access to the service for life.

** The Graduate Market 2013-2016, High Fliers Research.

 
 
 
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Disclaimer
This online prospectus has been drafted in advance of the academic year to which it applies. Every effort has been made to ensure that the information is accurate at the time of publishing, but changes (for example to course content) are likely to occur given the interval between publishing and commencement of the course. It is therefore very important to check this website for any updates before you apply for the course where there has been an interval between you reading this website and applying.

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Contact

Brewing Science Administrator
School of Biosciences
The University of Nottingham
Sutton Bonington Campus
Lougborough
LE12 5RD
Science videos

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Student Recruitment Enquiries Centre

The University of Nottingham
King's Meadow Campus
Lenton Lane
Nottingham, NG7 2NR

t: +44 (0) 115 951 5559
f: +44 (0) 115 951 5812
w: Frequently asked questions
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