Introduces the necessary Biology, Chemistry, Engineering and related topics that are fundamental to Brewing and Distilling.
Continues the study of Biological and Chemical Sciences and Engineering and Process Technologies central to Brewing and Distilling while introducing Business Study concepts.
Brings specialist courses in Food and Beverage Process Technology and Biotechnology.
Focuses on particular aspects of the industry, including: Cereal Technology; Yeast Biology and Fermentation; Beer Maturation; Distillation; 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 through project work. An independent research project allows students to apply their knowledge and skills gained throughout the programme.
2022 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 5 Highers at AABBB including Maths at A.
School of Engineering and Physical Sciences
Brewing and Distilling