The course is designed to educate potential managers of the malting, brewing and distilling industries and to provide a full understanding of the science and technology of the processes involved from cereal farming to bottling and packaging.
The programme has been developed in co-operation with senior representatives of the brewing, malting and distilling industries who are members of the Education Board of the International Centre for Brewing and Distilling. Graduates have detailed knowledge and understanding of science and technology, along with the practical skills to become leaders within the food and drink sector.
2023 entry requirements:
Standard entry: 5 Highers at ABBBC including Biology or Chemistry at B and Maths plus English at National 5.
Widening access entry: 4 Highers at BBBC including Biology or Chemistry at B plus English at National 5.
For entry to year 2 you would require 2 Advanced Highers at BB plus 4 Highers at ABBB including Maths, Biology and Chemistry.
School of Engineering and Physical Sciences
Brewing and Distilling