Putting the Science into Irish Beer and Spirits With a Brewing and Distilling Degree

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Putting the Science into Irish Beer and Spirits With a Brewing and Distilling Degree

Putting the Science into Irish Beer and Spirits With a Brewing and Distilling Degree
November 01
10:24 2019
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The Irish brewing and distilling industry has undergone a resurgence in recent years as global consumer demand for novel beverages has increased. In response, Technological University Dublin (TU Dublin) introduced the BSc Food Innovation – Brewing and Distilling degree in 2017 for students interested in an exciting career developing distinctive craft beers and premium spirits and driven by industry demand to fill the skills pools need for this rapidly growing sector in Ireland

This BSc degree provides students with the necessary scientific and technological skills to pursue careers in both well-established and newer breweries and distilleries. As well as obtaining knowledge of the scientific principles fundamental to brewing and distilling, students acquire the business acumen necessary for innovation.

Commenting on the programme’s success, Dr Catherine Barry-Ryan, Senior Lecturer of Food Product Development at TU Dublin, says: “The response to this course has been phenomenal, and in October, we celebrated the graduation of our very first cohort of students with a unique set of skills. The specialisation is hugely popular with Leaving Certificate students and advanced entry applications from science graduates seeking a new, exciting career are also hugely welcome.”

Marie Byrne, an Industry Expert and Adjunct Lecturer at TU Dublin, developed the Level 8 BSc with Dr Barry-Ryan after receiving support from Irish Distillers and Diageo. The range of part-time options have allowed experienced professionals to receive the academic accreditation to perform at the highest levels within the industry while having the flexibility to continue working while they study. “Experienced applicants can join the programme in Year Two or Three, and our Continuous Professional Development (CPD) modules are available individually or in blocks offering industry professionals a versatile route to graduation,” Marie Byrne says.

Andrew Faraoanu, who is among Ireland’s first graduates of the degree course in Brewing and Distilling, thoroughly enjoyed his time at TU Dublin and is looking forward to an fulfilling career in the industry. “It was an exciting journey to have learned about food and beverages, their processing and safety, and end up focusing on beers, spirits and wines. The work placement was a great opportunity to get some real-life industry experience, and it enabled me to learn about both the use of automated systems as well as the hands-on production of beer in a very busy environment. It also allowed me to make contacts for future employment opportunities.” He adds: “The final-year project was both exciting and challenging. You are not restricted to the projects that are given by the University – you can propose an idea, and if you have someone in the industry to back up that idea, you can carry out the project yourself.”

More information about the BSc in Food Innovation – Brewing and Distilling is available at tudublin.ie. From next September, the programme will be delivered on the University’s flagship campus at Grangegorman in modern laboratories and facilities equipped with the latest technology.

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