Postgraduate Diploma in Science in Brewing and Distilling

Program Overview

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Postgraduate Diploma in Science in Brewing and Distilling

Overview

The Postgraduate Diploma in Science in Brewing and Distilling offers students who have completed the Postgraduate Certificate in Brewing and Distilling, or those who can demonstrate relevant prior learning, the opportunity to obtain the Diploma (Add On) through taking modules in science related to Brewing and Distilling, including Microbiology, Fermentation, Distillation, and Analysis; and also Beverage Regulatory Affairs; and modules in Evaluation of Beers and Draughts, and Spirits and Liquors, which includes consumer and service elements delivered from colleagues in the School of Culinary Arts and Food Technology.

Course Details

TU Code

TU267

NFQ Level

Level 9

Award Type

Major

Award

Postgraduate Diploma

ECTS Credits

30

Duration

9 months

Course Type

Postgraduate

Mode of Study

Part Time

Method of Delivery

Blended

Commencement Date

September 2025

Location

Grangegorman

Fees

€4,650

Employment Opportunities

Many employment opportunities exist for graduates of the PGDip in Science in Brewing & Distilling. Examples of these titles include:

• Brewer
• Cellar brewer
• Distiller
• Beverage technician
• Cellar manager
• Beverage quality controller
• Laboratory technician
• Beverage entrepreneur
• Innovation specialist
• New product development scientist
• Maltster
• Packaging operative
• Keg operative
• Process operative

Minimum Entry Requirements

An advanced entry pathway for students who have successfully completed the PgCert in Brewing and Distilling (30 ECTS) in TU Dublin is available. This cohort will have already completed 6 modules offered on the PgDip, so will complete the additional remaining 6 modules (30 ECTS) part-time in order to achieve the full complement of ECTS for a PgDip (60 ECTS).

In addition, other equivalent qualifications in the PgCert in Brewing & Distilling and/or significant relevant industrial experience may be considered for the advanced entry pathway if deemed appropriate by the TU Dublin RPL Policy.

Module Listing

Year One

Semester 1

• Advanced Brewing & Food Microbiology [Mandatory]
• Brew & Distilling Work Practice [Mandatory]
• Brewery Operations [Mandatory]
• Brewing, Fermentation & Distilling [Mandatory]
• Evaluation of Beers and Draught Dispense Management [Mandatory]
• Evaluation of Spirits and Liqueurs [Mandatory]

Semester 2

• Beverage analysis [Mandatory]
• Science of Distilling [Mandatory]
• Beverage Industry Regulatory Affairs [Mandatory]
• Creation, Innovation & Entrepreneurship [Mandatory]
• Brew & Distilling Work Practice [Mandatory]
• Beverage Product Development [Mandatory]

Schedule

Semester 1

• Monday: 9:00-17:30 Lecture & Labs

Semester 2

• Monday: 11:00-15:00 Lectures
• Friday: 9:00-16:00 Lecture & Labs

Testimonials

I think the programme is going to serve me really well in the future because I now have a little be more of the science knowledge on brewing & distilling, but also, I think it’s opened up another career path in marketing or innovation or new product development. Something along those lines which I wouldn’t have had exposure to in my job previous to this.
Padraig Fox, Guinness Global Brand Ambassador Diageo & Graduate

I was motivated to join the programme because while I have a lot of experience this is the first time has been an opportunity in Ireland for people like me who haven’t come through the brewing & distilling industry to get some qualifications without having to start at the very start, where we can come in at a postgraduate level. I think the programme is going to be great benefit to my future business career because I am now more certain of the decisions I am making, especially on the technical side and on the product development side. While I did have formal education in innovation and entrepreneurship, what I didn’t have were food and drink entrepreneurship skills – and that’s what this course has given me, which I’m going to take right through the business over the next five to ten years.
Stuart McNamara, Director, Portmagee Whiskey & Graduate

One aspect of the course that was very good was the networking. There were sixteen students from varied backgrounds and experiences. I came from a dairy background, others from the drinks business, and others from non-food backgrounds, so the networking part of it was fantastic.
Paul MacGabhann, Marketing and Brand Strategist & Graduate