Brewing ("Diplombraumeister" degree)
Master
Overview
Brewing with degree Master brewer ('Diplombraumeister')
Is practical work the most important thing for you when it comes to studying? The traditional and unique degree course in brewing prepares you perfectly for your future in the beer and beverage industry. Right from the start, the focus is on professional practice and brewing technology. Your previous training as a brewer and maltster or a 15-month professional internship will serve as a basis. At the TUM Campus Weihenstephan, you will learn not only the fundamentals of natural science but also everything about the technical, technological and biological processes of beer and beverage production. Start your study program to become a master brewer now.
Why study this particular degree program?
When studying to become a certified master brewer, the focus is on professional practice and brewing technology from the very beginning. For this reason, special attention is paid to the technical, technological and biological processes of beer production and beverage manufacturing. In addition to the basic competences of brewing and beverage technology, you will also deal with process engineering and biochemistry. To round off your profile and make it holistic, you will learn how to assess raw materials, optimize relevant production steps and implement quality assurance systems. A further aspect of the course is product development, which is becoming increasingly important.
In our fast-moving consumer society, your innovative spirit is in demand. In order to be able to guarantee high-quality new products, you need to be able to control the product properties analytically and through sensory testing, which you will learn with us, along with business management knowledge. After your academic training as a certified master brewer, you will be well prepared for the job market.
Structure
The first two semesters are reserved for your professional internship. Your brewery internship lasts 64 weeks – 52 weeks of which must be completed within the first two semesters. Alternatively, a successfully completed apprenticeship will allow you to be recognized as a "Brewer and Maltster".
In the third semester, you will take your preliminary diploma examination, which focuses on essential training in biology, chemistry, physics and beverage technology. Biology and chemistry lay the foundation for the fields of microbiology and yeast technology. The fields of physics and later mathematics form the foundation for the engineering specialization in plant construction as well as process and control engineering.
From the fourth semester onwards, technical specialization takes place in the field of brewing and food technology. In addition to engineering fundamentals, you will acquire practical analytical methods in various laboratory internships. Within the scope of your diploma thesis in the seventh semester, you will learn how to handle scientific working methods and thus complete your studies.
Costs
Tuition
HK$64,898.24
(international)
HK$689.54
(home)
Funding
Admissions
Qualifications
This program is based on Unrestricted Admission.
Language requirements
DSH
2