Heriot-Watt University Curriculum Explorer

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Brewing and Distilling

Award

PgDip

Level

Postgraduate Taught

Programme code

B945-BRD

Department

Bioscience

Aims and Objectives

Develop their knowledge, understanding and subject-skills related to the science and technology of malting, brewing and distilling.

Additional Optional Information

On graduation, to have the breadth and depth of knowledge in the subjects required by the industry.
Develop knowledge and understanding of business and management.
Broaden their perspective from a possibly narrow first degree to the breadth of knowledge in many and varied disciplines as required in order to be in a position to fully understand and participate in malting, brewing and distilling.

Additional Optional Information

Examples include research, production, sales, marketing, technical sales.
Learn the underlying principles, relevant defining concepts, theories and methods, the current state of knowledge and future development possibilities.
Grasp the global, regional and local contexts of malting, brewing and distilling.

Additional Optional Information

Understand the structure of the malting, brewing and distilling industries and to be aware of the political, legal, ethical, health and safety issues in producing, selling and marketing alcoholic drinks.
Understand the implications that some alcoholic drinks are defined as “food”.
Enable students to develop their personal abilities, such as team working, communication, time management, prioritisation, job seeking, interview techniques, new centure creation.

Learning outcomes

Outcome Category (see details below)
Develop detailed knowledge and understanding of the fundamental subjects and topics which are essential in gaining the broad spectrum of expertise required for malting, brewing and distilling: cereal science and technology, yeast science, microbiology, biochemistry, process technology, business strategies, management, food safety, practical and project skills (malting, brewing and distilling), quality control and quality assurance, flavour assessment, analytical chemistry. POT1, POT2, POT3, POT5
Develop a sound understanding and knowledge of policy, legislation, ethical, health and safety issues of concern as they relate to the design, manufacture, marketing and sale of alcoholic drinks and for the raw materials, processing aids, by-products and wastes of the industry. POT1, POT3
Develop specialist knowledge of the malting, brewing, fermentation, processing, distillation, maturation, packaging and distribution process stages in the production of alcoholic drinks. POT1, POT2
Develop knowledge and understanding of the methods and research skills for investigating new and existing problem areas in malting, brewing and distilling, so that the ability is acquired to conduct independent research and to solve problems. POT2, POT5
Develop knowledge and understanding of the business environment pertaining to malting, brewery and distillery companies including the main areas of strategic planning, operations management, organisational structure, human resources management, marketing, finance, intellectual property and due diligence. POT1, POT2, POT3, POT4
Develop understanding and appreciation of enterprise, creativity, entrepreneurship and commercial awareness in brewing and distilling sectors. POT1, POT2, POT3, POT4, POT5
Develop entrepreneurial skills in business and commercial planning and the creation of commercial value in brewing and distilling sectors. POT1, POT2, POT3, POT4, POT5

Learning outcome categories

POT1
Understanding, Knowledge and Cognitive Skills
POT2
Scholarship, Enquiry and Research (Research-Informed Learning)
POT3
Industrial, Commercial and Professional Practice
POT4
Autonomy, accountability and working with others
POT5
Communication, Numeracy and ICT

Course details

September Intake - Edinburgh

September Intake - Online

January Intake - Online