Education

The Postgraduate Programme in Malting and Brewing Sciences at KU Leuven offers you the unique opportunity to become a malting and brewing expert. The programme combines scientific-technical knowledge and skills with ample contacts with industry. Courses are taught by internationally renowned researchers from KU Leuven, complemented by experts from industry.

What can you find on this webpage?

Our (future) students can find information about the programme, admission requirements, objectives and evaluation.

All other information with regard to the study programme can be found at the website of the Postgraduate Programme Malting and Brewing Sciences.

Objectives

The purpose of this postgraduate programme is to teach students the necessary scientific knowledge and competencies to become a successful professional in the malting and brewing industry.

The programme-specific learning outcomes are as follows:
•  Students understand the science and technology of malting, brewing, fermentation and downstream processes, and can apply this knowledge to analyse problems in these processes and suggest solutions.
•  Students can compare different raw materials and evaluate their applicability in the malting and brewing industry, including their impact on downstream processes and final beer flavor and stability.
•  Students know, understand, and can identify different methods for quality analysis of raw materials used in beer brewing, analysis of beer flavor and stability and can critically evaluate and interpret the data obtained via these techniques.
•  Students understand and can critically evaluate the scientific and technological basis underlying novel insights and developments in the malting and brewing industry.
•  Students can critically select and interpret literature on malting and brewing related topics to formulate new solutions for malting and brewing related issues in a professional environment.
•  Students can critically evaluate the quality and safety of fermented beverages, including the relation with raw materials, their processing into fermented beverages and packaging.
•  Students can formulate and analyse problems in a professional malting and brewing environment and can design solutions with attention to broader conceptual implications.
•  Students can place developments in the malting and brewing industry in a broader societal, economical and regulatory context.
•  Students can convincingly and professionally communicate (both orally and in writing) goals, ideas and opinions on malting and brewing-related topics to peers and the general public.
•  Students have acquired specific management skills to act in a multidisciplinary team as team member or team leader.

Educational quality of the study programme

Here you can find an overview of the results of the COBRA internal quality assurance method.

Educational quality at study programme level

Blueprint

Educational quality at university level

• Consult the documents on educational quality available at university level.

More information?

• More information on the educational quality at KU Leuven
• More information on the available documents