Brewing Science MSc

 
  

Fact file

Qualification
MSc Brewing Science
Duration
Part time 36 Months
Entry requirements
First degree (minimum of second class honours) or equivalent
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 and January
Campus
Sutton Bonington Campus
School/department
Tuition fees
You can find fee information on our fees table.
 

Overview

This part-time distance learning programme has been developed for individuals working in the brewing industry, providing a key pathway for continuing professional development.
Read full overview

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.

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

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 Brewing Science is the first of its kind in England and is delivered to brewers and maltsters globally via state-of-the-art elearning technology by staff in the School of Biosciences with expertise in brewing and related sciences
  • 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 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 MSc Brewing Science is delivered on a part-time basis over two to four years to fit around your work commitments. The course requires 180 credits for completion, consisting of ten taught modules (120 credits) and a brewing research project (60 credits). 

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.

Over the summer period towards the end of the course, you will undertake your brewing research project. This is your opportunity to undertake an innovative problem-solving project, which has been specifically designed to draw on the skills and experience you have gained during the taught modules.

All 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.

Course delivery

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. Typically, a formal assessment (usually a written exam) is taken on completion of the residential course.

We also offer a PGDip Brewing Science, which shares the same taught component as the MSc but does not include a project module.

 
 

Modules

Raw materials for Brewing

Brewhouse Processes

Brewery Yeast Management

Fermentation and yeast handling

Beer maturation

Brewery Waste Management and Environmental Issues

Brewing Microbiology

Beer flavour development and sensory analysis

Beer Analysis and Quality Management

Packaging of Beer

Research project

Brewing 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

The Graduate School website at The University of Nottingham provides more information on internal and external sources of postgraduate funding.

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. Applications for 2016 entry scholarships will open in late 2015. 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 aimed at individuals working in the brewing industry and will prepare you for employment at a senior level within the industry.

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

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 2014, 87% 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 £26,800 with the highest being £29,000.*

*Known destinations of full-time home and EU postgraduates, 2013/14.

Career prospects and employability

The acquisition of a masters degree demonstrates a high level of knowledge in a specific field. Whether you are using it to enhance your employability, as preparation for further academic research or as a means of vocational training, you may benefit from  careers advice as to how you can use your new found skills to their full potential. Our Careers and Employability Service will help you do this, working with you to explore your options and inviting you to attend recruitment events where you can meet potential employers, as well as suggesting further development opportunities, such as relevant work experience placements and skills workshops.

 
 
 

Contact

Brewing Science  Administrator
School of Biosciences
The University of Nottingham
Sutton Bonington Campus
Lougborough
LE12 5RD
Get in touch
+44 (0)115 951 6610
Science videos

Science videos

 
 

The Enquiry 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
Make an enquiry