For candidates who have prior training in fields such as biochemistry, microbiology and other aspects of engineering, this course offers special training for the brewery sector and enables them to gain a high-level, professional qualification.
This programme is designed to provide training and preparation for professional practice in the brewery sector. It comprises theoretical and practical training as well as a placement- dissertation in industry.
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Schematic description of the course components
1. Theoretical training
The theoretical training includes the biochemistry, chemistry and the microbiology of procedures used in the malting house and the brewery. It also covers the practical and technological aspects linked to these two industries as well as the organoleptic aspects. It will widen students’ knowledge of related subjects such as the chemistry and microbiology of foodstuffs.
2. Placement-dissertation
The aim of this work is to enable students to discover the brewery sector in a practical context. They will familiarize themselves with the activity of a team working on a specific problem related to the production of malt or beer. They will have to use the theoretical knowledge they have acquired in the framework of a piece of scientific research (ability to analyze the context of the problem from all perspectives, understand the methodology adopted and analyze the team’s results). In addition, students will become more familiar with the different analytic techniques (e.g. GC-MS and HPLC) applied to brewing/malting.
This work is sponsored by a lecturer from the Master programme and a manufacturer. It forms the subject of a written report and a public oral defence before a group of lecturers and researchers whose work relates to the area of the placement.
This programme may only be taken after gaining a first Master’s degree for 2nd cycle studies worth at least 300 credits. It may lead to doctoral training.
