Applying contemporary science and pioneering sensory understanding
to deliver outstanding value to the international brewing industry
MSc in Brewing Science
Study for your Masters part-time (2-4 years) whilst continuing to work in industry. Course delivery by interactive e-learning and twice-yearly 1-week residential courses.
- Home/EU £8,235
- International £24,030
More information on course content, delivery and fees
Barry Axcell Fellowship
The University of Nottingham and SABMiller are currently recruiting to the Barry Axcell Fellowship positions. The prestigious fellowship, which includes funding for a 3 year research project, is in fields of
- Flavour chemistry, as relevant to brewing science
- Brewing yeast & fermentation
- Malting science/cereal technology applied to brewing
Full details of the Fellowship and how to apply may be downloaded from here.
Closing date: 19th August 2014
Contact: David Cook
T: +44 (0)115 9516245
Online Learning Resources
ICBS team present at Trends in Brewing (Ghent).
The Nottingham team were present in force giving a number of lectures and poster presentations. Topics included Draught Beer Quality, Impact of Mitochondrial Functionality on Petite Production, Variation within Brewing Yeast Populations and Flavour Properties in Roasted Malts.
telephone: +44 (0) 115 95 16610
contact: Brewing Science Administrator, School of Biosciences
The University of Nottingham
Sutton Bonington Campus
Loughborough, LE12 5RD, UK
@UoNBrewing LinkedIn Page