International Centre for Brewing Science
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 Applying contemporary science and pioneering sensory understanding
        to deliver outstanding value to the international brewing industry

 

MSc in Brewing Science

Brewing Science Course

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.


Fees

  • Home/EU £7,695
  • International £22,410

More information on course content, delivery and fees

 
 
 
 

                      

MSc in Brewing Science & Practice

BS-MSc-fulltime-course

A one year full-time Masters program for graduates in science and engineering who want to follow a career in brewing or its allied industries


Fees

  • Home/EU £7,290
  • International £22,410

More information on course content, delivery and fees



Scholarship news and funding Opportunities

 
 
 
      

Barry Axcell Fellowship 

Barry-AxcellThe 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
E: david.cook@nottingham.ac.uk

 

Research

research-2015

Who we are

Masters of Research

Research themes

  • Yeast
  • Fermentation
  • Sensory Science
  • Flavour stability
  • Malting
  • Dispense

Research themes details

Consultancy

 

Online Learning Resources

 
 

 

 

 

Breaking News

BrewingBreakNews01

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. 

www.trendsinbrewing.org  

 

             

 

 

telephone: +44 (0) 115 95 16610
email: brewing.science@nottingham.ac.uk
contact: Brewing Science Administrator, School of Biosciences
The University of Nottingham
Sutton Bonington Campus
Loughborough, LE12 5RD, UK

Twitter  @UoNBrewing        LinkedIn  LinkedIn Page

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