COURSE CURRICULUM

The MSc Brewing and Distilling program includes a structured combination of mandatory and optional courses designed to build advanced knowledge in brewing, distilling and related scientific and industrial practices. In September, students study core modules such as Cereals, Malting and Mashing, and Wort Boiling and Fermentation, which provide essential understanding of raw materials and fundamental brewing processes. They can tailor their learning through optional courses such as Foundations of Energy, Renewable Energy Technologies, Beverage Microbiology and Biochemistry, Introduction to Process Technology, and Food and Beverage Toxicology, enabling exploration of sustainability, microbiology, biochemical processes, and food safety. In January, mandatory courses cover Distilling and Whisky Maturation, Filtration and Packaging, and Research and Professional Practice, supporting practical industrial knowledge and research skills. Optional January modules include Environmental Impact Assessment, Green and Sustainable Logistics, Chemistry of Food, and Food Processing, offering insights into environmental sustainability, supply chain efficiency, and advanced food science. The academic year concludes with a compulsory MSc Research Project in May, allowing students to apply scientific understanding to original research or industry-based challenges. Through this structured pathway, students develop technical, analytical, and practical expertise relevant to careers across the brewing, distilling and beverage sectors.