First Year: Introduces Biology largely as Human Biology with accompanying modules in Applied and Environmental Biology. Additional subjects include Quantitative Techniques for Biologists and Chemistry as required for an understanding of future modules in Biochemistry and Physiology.
Second Year: Concentrates on broad topics in Biology; especially Whole Organism Biology of Animals, Plants and Micro-organisms, and Cell Structure and Biochemistry.
Third Year: Brings specialist modules in Cereals and the Technology of Brewing and Distilling. Food and Beverage Process Technology, including Energy Conservation, is an important part of the Third Year.
Fourth Year: Focuses on particular aspects of the industry including: Cereal Technology; Yeast Biology and Fermentation; Beer Maturation; Quality; Packaging Technology; and Commercial Aspects of Brewing and Distilling. The School has a pilot plant brewery and distillery which is used for teaching the practical aspects of the subject.
2021 entry requirements:
Standard entry: 5 Highers at AABBC including Maths and a science subject plus English at National 5.
Widening access entry: 4 Highers at BBBC plus English at National 5.
For entry to Level 2 you would require 2 Advanced Highers at BB plus 4 Highers at AABBB including Maths at A.
School of Engineering and Physical Sciences
Brewing and Distilling