PGCert Brewing: Optimization Using Technical Approaches (E Learning)
ObjectivesThe Postgraduate Certificate in Brewing: Optimisation Using Technical Approaches is designed for individuals in the brewing and allied industries who would like to develop problem-solving skills to investigate and resolve Brewing process and beer quality issues.
Entry requirementsThe course would be highly suited to those wishing to advance a production or technical management career and individuals with responsibility for the implementation of technical governance.
Academic titlePGCert Brewing: Optimization Using Technical Approaches
Course descriptionKey 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 Postgraduate Diploma in 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.
-It has consistently achieved high ratings in independent UK assessments of both research and teaching quality, receiving an RAE grade of 5A and 23/24 in the latest Teaching Quality Assessment.
-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.
Course Content
The Postgraduate Certificate in Brewing: Optimisation Using Technical Approaches is designed to build cross-disciplinary knowledge of the brewing process and beer quality factors to develop problem-solving skills. It follows five core modules listed below:
-Beer Flavour Development
-Brewing Microbiology
-Sensory and Instrumental Analysis of Beer
-Brewery Waste Management and Environmental Issues
-Beer Quality Development
Please note that all module details are subject to change.
Course Structure
The Postgraduate Certificate in Brewing: Optimisation Using Technical Approaches is delivered on a part-time basis over three semesters, taking approximately 16 months to complete.
For Brewers in full-time employment, we recommend that the course is studied at the rate of 40 credits per year, with completion of the Postgraduate Certificate over an 18 month period (September start). However, the rate at which you progress through the course is flexible, according to preference and circumstances.
The Postgraduate Certificate consists of five taught modules worth 60 credits in total.
All Brewing taught modules consist of an e-learning component (studied via distance learning), followed by an intensive residential course held at the University of Nottingham’s Sutton Bonington Campus.
Typically, a formal assessment (usually a written exam) is taken on completion of the residential course. The overall mark awarded for a module is calculated from a weighted average of the examination mark, together with the marks awarded for any coursework assignments that have been undertaken.
75% of course materials are delivered by distance learning, designed to be studied part-time and to fit around your work. The latest innovations in web-based learning are used to ensure an interactive feel to the course and promote deeper learning of the scientific principles of brewing – these innovations include:
-E-lectures, featuring streamed video presentations by Brewing Science academics on key subjects; the slide presentation and a written transcript of the lecture can also be downloaded.
-Structured learning through a combination of virtual directed reading, self tests of understanding, animations and video footage of processes and a virtual library.
-Group work and directed discussion events via dedicated chat rooms.
-One week per semester (based on 20 credits of module study) is spent at an intensive residential course held at The University of Nottingham. This provides the opportunity to develop theories and practice through traditional face-to face teaching techniques such as lectures, seminars, workshops, laboratory practicals, industrial visits and tutorials.