Business Irish

Sunday 19 November 2017

DIT launches BSc in Brewing and Distilling

Dr Jesus Frias, Academic Leader, DIT, Minister of State at the Department of Education Mary Mitchell-O’Connor TD, Aidan Crowe, Operations Director at Diageo’s St. James’s Gate Brewery and Tommy Keane, Production Director at Irish Distillers.
Dr Jesus Frias, Academic Leader, DIT, Minister of State at the Department of Education Mary Mitchell-O’Connor TD, Aidan Crowe, Operations Director at Diageo’s St. James’s Gate Brewery and Tommy Keane, Production Director at Irish Distillers.
Ellie Donnelly

Ellie Donnelly

Dublin Institute of Technology (DIT) has launched an industry approved BSc in Brewing and Distilling at its Grangegorman campus in Dublin.

The BSc Food Innovation (Brewing and Distilling) course was launched by Minister of State at the Department of Education Mary Mitchell-O’Connor TD.

The two year course is available through the CAO with the course code DT421 BSc Food Innovation.

Students will undertake subjects such as Beverage Product Development and Science of Brewing and Distilling.

Read more: Hope and glory: The mum who set up a brewery after a 17-year career break

In addition students will get industry experience in both Diageo and Irish Distillers as part of the course.

"At the heart of this new BSc programme is a far reaching international ambition to allow Ireland to lead the way as a world centre of excellence for education and research for the brewing and distilling sector," Minister Mitchell-O’Connor said.

The commencement of the programme coincides with the drinks industry’s continuing efforts to lay the foundations for Ireland to become a world leader in research, development and innovation in the category.

According to Food Wise 2025 (Department of Agriculture, Food and the Marine), by 2025 it is expected that the brewing and distilling sector will create 23,000 more jobs in Ireland and increase its exports by 85pc to €19bn.

"The programme not only aims to develop an in-depth technical and scientific knowledge of brewing and distilling, it also cultivates students’ creative mindset, together building the graduate capacity for innovation," Prof. Michael Devereux of DIT said.

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