University Profile
The International Centre for Brewing Science at the University of Nottingham applies contemporary science and pioneering sensory understanding to deliver outstanding value to the international brewing industry. It is a centre of excellence for brewing technologies and research, based within the Division of Food Sciences.
Our scientists work with the brewing industry to meet the challenges of the 21st century; researching novel process developments targeted towards increased sustainability, efficient resource usage and minimising waste or effluents. The approach is truly multi-disciplinary, providing new solutions by bringing together expertise in crop science, malting, brewing, sensory science, engineering, novel materials and environmental science. The strengths in our outstanding research profile include malting science and technology (Dr David Cook), yeast & fermentation technology (Dr Chris Powell, Professor David Quain), sensory and consumer science (Professor Joanne Hort) and beer flavour technology (Dr David Cook, Steve Price). In addition we provide world class teaching across the globe via our Postgraduate Brewing qualifications and individual short courses.
We offer a part-time Masters in Brewing Science aimed at those in industry which is delivered through the latest innovations in e-learning, and intensive residential courses facilitating study from anywhere around the globe. E-learning enables students to organise their own study time, whilst the short residentials in Nottingham provide an opportunity to discuss all things brewing with our expert academics and visiting speakers, as well as network with other students working in the Industry from across the globe.
Alternatively, our recently established one year full-time MSc in Brewing Science and Practice also offers individuals an excellent route into the Brewing and allied industries. It takes a practical approach using our on-site facilities which include a 10 hL pilot scale brewery, Micromalting facilities, 35 L Briggs brewhouse for experimental wort production and small scale Picabrew equipment.
Our network of visiting experts from across the brewing industry ensures our course content is both current and industry relevant. Furthermore, during the ‘Brew your own beer’ activity our full-time students get to experience the whole brewing process from recipe development through to marketing and tasting of the beer.
