Research & Innovation

For centuries, Ireland has been a leader in the brewing and distilling industry with several home-grown brands synonymous with the very fabric of Irish culture. As competition in the global market intensifies, the industry is calling for more graduates with the scientific knowledge needed to drive innovation in the sector and strengthen Ireland’s reputation as a world centre of excellence for research and development. In response, Dublin Institute of Technology (DIT) has introduced a range of flexible part-time study options for industry professionals interested in furthering their career in Brewing or Distilling.

The BSc Food Innovation – Brewing and Distilling specialisation provides students with the necessary scientific and engineering skills to pursue careers in both well-established and newer breweries and distilleries. As well as obtaining knowledge of the scientific principles fundamental to brewing and distilling, students acquire the business acumen necessary for innovation.

Programme chair, Dr Catherine Barry-Ryan (pictured left), Senior Lecturer of Food Product Development in the School of Food Science and Environmental Health at DIT, reveals the programme is popular with a varied mix of applicants. “DIT offers a range of entry routes to those interested in studying Brewing and Distilling; experienced employees can join the programme in Year Two or Three while advanced entry applications from science graduates seeking a new, exciting career are also welcome. Our Continuous Professional Development (CPD) modules are available individually or in blocks offering industry professionals a versatile route to graduation.”

Marie Byrne (pictured right), Adjunct Lecturer at DIT and Commercial Director of Chinnery Spirits, who initiated the programme with support from Irish Distillers and Diageo, says the new part-time programme provides students in Ireland with an incomparable learning experience. “Now, for the first time in Ireland, drinks industry professionals can acquire the knowledge and the academic accreditation to perform at the very highest levels within the industry while having the flexibility to continue working while they study.”

Patricia Callan, Director of Alcohol Beverage Federation of Ireland (IBEC), says the DIT programme will promote higher standards in the profession maintaining Ireland’s reputation as a global leader. “Brewing and distilling form an important part of Ireland’s industrial heritage and the highly-skilled craftsmanship of Irish brewers and distillers have been central to the development of so many iconic Irish drink brands. The BSc course and its flexible learning opportunities in DIT seek to maintain and further advance these high standards while also promoting best practice and innovation in these crafts. This programme responds to that need and offers opportunities to gain a qualification and foothold in an exciting and growing industry.”

Aiden Kelly, Administrator at the Department of Agriculture, Food and Marine, says the drinks sector will play a central role in meeting the ambitious targets of Food Wise 2025. “The ten-year plan developed by the Department of Agriculture, Food and Marine aims to create 23,000 additional jobs all along the food chain, increase exports by 85% to €19 billion and support a 70% increase in value added to over €13 billion. The advanced entry course will be a very valuable addition to the brewing and distilling sector in Ireland and will help address any possible skills gap that could arise from the ongoing rapid expansion of the sector.”

More information about advanced entry to the BSc in Food Innovation – Brewing & Distilling is available at DIT.ie. The programme is delivered in DIT Cathal Brugha Street.