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 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.

Our Brewing Science programmes are delivered through a combination of interactive e-learning and intensive advanced residential courses held at the University of Nottingham. Full access to a library of electronic brewing resources is provided. 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 Brewing Science MSc programme consists of 10 taught modules (120 Credits in total; see below) and a Brewing Research Project (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.

The programme is studied on a part-time basis 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.