COURSE CURRICULUM

Year 1: Introductory Biology, Chemistry, and Mathematics, plus Introduction to Brewing and Distilling. Year 2: Microbiology, Biochemistry, and Process Engineering principles applied to brewing. Year 3: Advanced topics in Fermentation Technology, Distillation Processes, Sensory Science, and Quality Control. Students undertake a research project. Year 4: Specialist modules in Malting, Business Management for the industry, and an in-depth dissertation. Optional modules include Food and Beverage Toxicology and Sustainable Development in the industry. Practical sessions and industry visits are integrated throughout.