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Brewing Science – (M.Sc.)
University of Nottingham
Biosciences
| Annual Tuition Fee: | ≈ € 19,670 - | ||
| Location: | Nottingham / United Kingdom / View location on map ▾ Hide location on map ▴ | ||
| Duration: | 24 months | Start Date: | September |
| Educational Form: |
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| Education Variants: |
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| Languages: | English | ||
Location of University of Nottingham
This pioneering, interdisciplinary MSc programme has been developed for individuals working in the brewing industry, providing a key pathway for continuing professional development.
The course is intended to advance your understanding of the scientific principles of the Brewing process and to develop and demonstrate a cross-process multi-disciplinary approach to optimising brewery unit operations and improving beer quality.
You will develop skills enabling you to:
* Apply technical knowledge to improve process efficiency
* Develop an innovative approach to achieving product quality
* Prepare for a senior role in the brewing industry
The programme has been specifically designed for part-time distance learning so you can acquire and practise skills in your work environment.
The programme ends with an innovative, problem-solving brewing project which is designed to permit the skills acquired during the modules to be practised and assessed.
Our Postgraduate courses were developed with the support of the EPSRC and the BBRSC Modular Training for Industry Scheme.
Key facts
* The UK Midlands region has strong historic links to brewing and our campus is situated just a short drive away from the famous brewing centre of Burton-upon-Trent
* The MSc Brewing Science is the first of its kind in England and is delivered to brewers and maltsters globally via state-of-the-art e-learning technology
* The School of Biosciences is one of the largest and strongest schools of its kind in the UK
* The School has consistently achieved high ratings in independent UK assessments of both research and teaching quality
* The Sutton Bonington Campus is a self-contained, 16-hectare site in the beautiful countryside of South Nottinghamshire and it offers a number of dedicated facilities applicable to this course
Contents
The modules currently offered on this course are listed below:
* Raw Materials for Brewing
* Brewhouse Processes
* Brewery Yeast Management
* Fermentation and Yeast Handling
* Beer Maturation
* Brewery Waste Management and Environmental Issues
* Brewing Microbiology
* Beer Flavour development and sensory analysis
* Beer Analysis and Quality Management
* Packaging of Beer
* Brewing Research Project
Please note that all module details are subject to change.
Over the summer period towards the end of the course, you will undertake a 60-credit Brewing research project. This is your opportunity to undertake an innovative problem-solving Brewing project, which has been specifically designed to draw on the skills and experience you have gained during the taught modules.
IELTS
You are normally required to take an English Proficiency Test.
Most European Universities recognise the IELTS test.
Take testRequirements
* 2.2 (Lower 2nd class hons degree or international equivalent)Including:Biological, chemistry, biochemical engineering or other relevant sciences
* Relevant workplace experience may, in some circumstances, be accepted as qualification for entry to this course.
* IELTS:6.0 (no less than 5.0 in any element)
* TOEFL paper based:550 with 4.0 in TWE
* TOEFL computer based:213 with 4.0 in TWE
* TOEFL IBT:79 (no less than 19 in any element)
Additional Requirements
| Minimal degree required: | Bachelor's degree |
| Minimal amount of work experience | Not specified |
Language Proficiency
| Cambridge English: Advanced (CAE): | Grade B (Score: 75) |
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