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Brewing and Distilling with Entrepreneurship MSc

Brewing and Distilling with Entrepreneurship MSc

Key information
DATA SOURCE : IDP Connect

Qualification type

MSc - Master of Science

Subject areas

Brewing / Winemaking (Non-Industrial) Distillery Work Brewery Work Entrepreneurship

Course type

Taught

Course Summary

MSc Brewing and Distilling with Entrepreneurship is designed to provide students with high level education in brewing and distilling and key transferable professional skills which will provide entry to careers in these industries, including private entrepreneurial ventures. Business practices and demands in brewing and distilling are changing rapidly. Graduates of this programme will possess the skills to assess and address both technical and entrepreneurial challenges as they arise in the industry.

Our series of ‘Fit for work’ events held on campus include seminars, talks, networking and recruitment exercises and involve a range of industry professionals from graduates with their own companies, to representatives from the major breweries and distilling companies. The Institute of Brewing and Distilling (IBD) offer graduates the opportunity for exemption from the Diploma in Brewing, or Diploma in Distilling should they, later in their career, wish to undertake the IBD Master Brewer or IBD Master Distiller qualification through the IBD. Students will also achieve PGDip and PGCert awards in this course.

Different course options

Full time | Edinburgh Campus | 12 months | SEP-20

Study mode

Full time

Duration

12 months

Start date

SEP-20

Modules

This module aims to: Demonstrate a detailed understanding of the selection, breeding and development of hop varieties, their biological and chemical structure and their harvesting and storage; Develop a detailed understanding of the science and technology of the brewing processes and operations, from wort boiling through to the end of primary fermentation; Gain an in-depth understanding of yeast (Saccharomyces sp), the science of fermentation and how yeast is managed in the brewery; Gain an in-depth understanding of the microorganisms which may be considered to be contaminants in the brewing and distilling processes, and introduce those that may be utilised in a growing number of beer styles.

Tuition fees

UK fees
Course fees for UK / EU students

For this course (per year)

£7,400

Average for all Postgrad courses (per year)

£5,202

International fees
Course fees for non-UK / EU students

For this course (per year)

£19,800

Average for all Postgrad courses (per year)

£12,227

Entry requirements

Students must hold a First or Second Class Honours Degree, or equivalent qualification from a British or overseas university, in a science or engineering subject (for example, Biological Sciences, Chemistry or Chemical/Mechanical Engineering).