Brewing Science and Technology

Denmark has proud traditions in the field of beer production. For many years, we have exported our expert knowledge about this product to the rest of the world, and Danish master brewers have built a large number of breweries abroad.

Basically, beer consists of relatively few raw materials and process steps, but we are nevertheless able to brew highly different types of beer, both in terms of alcohol content, colour, bitterness and taste.

The Danish, Norwegian, Swedish and Finnish brewers’ associations are in charge of the internationally recognised master brewer programme through the Scandinavian School of Brewing (SSB). Now, the Nordic brewers’ associations and University of Copenhagen have decided to make a strong programme even better by combining the competences from the SSB with the food research for which the university is renowned worldwide.

Graduates from the MSc programme with a specialisation in Brewing Science and Technology obtain the title MSc in Food Science & Technology. After an additional internship of at least 6 months, coordinated by SSB, you will obtain the additional title of Diploma Master Brewer (in Danish: Brygmester) from SSB.

Academic focus

During the specialisation in Brewing Science and Technology:

  • you will learn about the raw materials used in beer production, and you will gain an insight into the factors which affect the quality of the raw materials
  • you will come to understand the chemical and microbiological basis for beer production and learn how the various steps in the brewing process affect the quality of the products
  • you will gain knowledge on the entire beer production technology, from malthouse, brewhouse, fermenting, filtering, packaging and on to energy supply, environmental conditions and brewery project planning
  • you will, through both practical and theoretical courses, gain an in-depth insight into the production of various types of beer and how to analyse and ensure their quality
  • you will, through excursions, visits and lectures by people working in the industry, get contacts and commercial insight as well as cutting-edge knowledge in the field.

As a student, you will be taught by both master brewers from the Scandinavian School of Brewing and scientists from University of Copenhagen. The language of instruction is English.

Study programme

  • The programme is taught in English in an international study environment.
  • Lectures and laboratory exercises are supplemented by small-scale practical experiments. In addition, there are theoretical exercises and excursions.
  • You will be taught by leading scientists, not just from University of Copenhagen but also from among the Scandinavian School of Brewing’s teaching staff, which comprises a large share of lecturers from the industry, the consultancy industry and breweries.
  • Most courses under the specialisation are compulsory, but you also have 22,5 ECTS worth of elective courses at your disposal. Thus, you have the opportunity to customise the programme according to your preferences, for example by following courses in gastronomy, advanced spectroscopy, physical/chemical changes during storage or use of different types of brewer’s yeasts.
  • The work on your thesis may take place in close collaboration with a company and may address current problems.
  • When you have graduated, you can work in a brewery for at least 6 months, and obtain the additional title Diploma Master Brewer (in Danish: Brygmester) from SSB.

Programme structure

Block 1 Block 2 Block 3 Block 4
Year 1
Fundamentals of Beer Brewing and Winemaking Brewing Project in Practice Brewing 1 Brewing 2
Food Quality Management and Control
Year 2
Innovation and Entrepreneurship in Food


     Compulsory course
     Elective course

Career opportunities

  • Traditionally, most master brewers find employment with private companies within production, research, development, consultancy and quality management.
  • Breweries are not the only ones to employ graduates with a specialisation in brewing. Many graduates find employment with other food producers, in ingredient companies, with equipment or instrument manufacturers, in the consultancy industry or in pharmaceutical companies.
  • There are also opportunities for employment in the public sector, within research, education or food inspection.
  • There are excellent opportunities for employment abroad – both short and long-term.

Studying abroad

There are good possibilities for studying abroad during the MSc programme. SCIENCE collaborates with a large number of universities abroad, and it is also possible to write the thesis abroad, fully or partially.

Opportunities for business collaboration

The brewery trade in all the Nordic countries is directly involved in the programme, and you will get to meet many lecturers from the industry in the course of your studies. It will be possible to go on excursions, solve on-the-job training tasks and make other company visits.

Moreover, the thesis can always be prepared in close collaboration with a company. This ensures that the issues you are working on as a student are also extremely relevant to the brewing industry.