PhD Brewing Science

Projects are varied in nature but targeted towards subject areas of industrial significance. The scope ranges from fundamental pioneering research, to applied projects targeted at brewing process improvements, increasing efficiency and sustainability, or the development of novel products and processes.

For the research component of this degree, you will be allocated a supervisor with the relevant expertise to support the project. Full provision will be made for laboratory training and acquisition of relevant techniques.

For the MRes, in addition to course fees, both full-time and part-time options typically require additional funding from industry or a similar source to allow for completion of the practical component of your research. Please provide details of industrial support or equivalent sponsorship, and a project proposal along with your application. The MRes includes study of 20 credits of modules from our postgraduate brewing programme which will help you develop a detailed knowledge of relevant areas of the brewing process.

A PhD is an independent in-depth research project. You will be able to develop additional skills through training programmes to help you complete your PhD. See the support section for more details.

In each year you will have a regular meetings with your supervisor and an annual review.

An MPhil is a shorter research degree. You will do a research project over one to two years. You'll have a supervisor to support you. An MPhil is assessed by a research thesis.

An MRes is a one-year course that includes an original independent research project worth 160 credits.

You’ll also study 20 credits of optional taught modules.

This module considers water effluents, waste treatments and disposal and conversion of waste streams into valuable co-products. You will be introduced to scientific principles and relevance to industrial practice of:

This module covers the essential elements of packaging beers and other related alcoholic beverages. The module includes theoretical and legal aspects of packaging, alongside consideration of the design and operation of modern high speed packaging lines.

This module considers the occurrence, frequency and biology of non-brewing microorganisms that are associated with spoilage during the brewing process or the final product. The impact of microorganisms on process and beer will also be considered. You will be introduced to:

Development of the key chemical & physical properties of beer which determine its’ quality & the analytical techniques which are used to measure them. When & where in the process should measurements be taken using a Brewery Analysis Plan and how are these measurements integrated into the necessary Brewery Quality Systems?

The school believes that formal training and guidance are critical components of the postgraduate experience, and have developed specific and generic training which are available for all postgraduates. The Researcher Academy runs a suite of bespoke training courses for postgraduate research students across the Faculty of Science that are focused on skills and career development. Individual training plans are monitored and developed as a part of students’ annual review process.

Project-related training is provided by the supervisors and other staff within the school. You will have frequent contact with your supervisor, often on a weekly or even daily basis, and there is a formal requirement for at least 10 recorded meetings per year.