COURSE CURRICULUM

The MSc Brewing and Distilling with Entrepreneurship offers a structured curriculum that blends advanced technical knowledge with entrepreneurial and business development skills. In the September semester, students undertake core modules including Cereals, Malting and Mashing, Wort Boiling and Fermentation, and Strategic Innovation Management, which provide essential scientific understanding of raw materials and production processes alongside skills in innovation and strategic thinking. Optional courses such as Foundations of Energy, Beverage Microbiology and Biochemistry, Food and Beverage Toxicology, and Introduction to Process Technology allow customisation based on scientific or industry interests. The January semester focuses on progressing through the production cycle and developing business capabilities through compulsory modules like Distilling and Whisky Maturation, Business Start-up, Filtration and Packaging, and Research and Professional Practice. These modules deepen understanding of distillation processes, product ageing, commercial planning, and professional research methodologies. The academic year culminates in a mandatory MSc Research Project during the May semester, enabling students to apply learned knowledge to an industry-relevant research challenge. This program structure ensures graduates gain technical production expertise, entrepreneurial capability, and hands-on experience, preparing them for careers within brewing, distilling, product development, quality assurance, operations management, and start-up ventures within the beverage sector.