Heriot-Watt University

MRes in Yeast Research

<div><p>Overview</p><p>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.</p></div>

Duration

IELTS-Academic

<p>Heriot-Watt University is based in Edinburgh and was established in 1821 as the School of Arts of Edinburgh. It became a university in 1961 by royal charter and took its name from inventor James Watt and philanthropist George Heriot. Along with its main Edinburgh campus it has campuses in the Scottish Borders and Orkney as well as Dubai and Malaysia.</p><p>It hosts around 7,000 students and a third of these are international students from more than 150 countries around the world. It has been ranked in the top 300 global universities in the QS World University Rankings 2023. It’s also in the top 50 UK universities from the Complete University Guide and guides from The Guardian and The Times/Sunday Times.</p><h2>What is the Heriot-Watt University acceptance rate for International Students?</h2><p>The Heriot-Watt University acceptance rate is 80-85%.</p>

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MRes in Yeast Research

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Mode of Study