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Different course options

Study mode

Full time


2 years

Start date


Key information

Qualification type

MRes - Master of Research

Subject areas

Research Methods (Science)

Course type


Course Summary


Yeast physiology with a distinct molecular biological basis is a major research area within Life Sciences and the International Centre for Brewing and Distilling (ICBD). Many projects relate to the behaviour of Saccharomyces cerevisiae in brewery and distillery fermentations and include the genetics and biochemistry of sugar uptake in yeast, the regulation of ester production during fermentation, the effect of metal ions on yeast fermentation performance, the uptake and metabolism of sulphate, the stress effects of high gravity brewing, and the influence of acid washing on yeast quality.

Tuition fees

UK fees
Course fees for UK students

To be confirmed

International fees
Course fees for EU and international students

To be confirmed

Entry requirements

Self-funded or externally-funded prospective students can apply for a place of study at any time throughout the year, with decisions being based on the experience and potential of the applicant and the fit of the research proposal to the School's strategic priorities.

University information

Heriot-Watt University has a 200-year history, and over that time has cultivated an outstanding reputation for its quality of teaching and research. Despite being one of the oldest learning institutions in the UK, it offers a contemporary, research-driven approach to learning that ensures students are always benefiting from the very latest in global knowledge. The university is primarily based in Edinburgh, although courses are also...more

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