A brand new, industry approved BSc in Food Innovation (Brewing and Distilling) has been officially launched today (Tuesday September 19) at the DIT Grangegorman campus by Minister of State at the Department of Education with special responsibility for Higher Education Mary Mitchell-O’Connor TD.
Mitchell-O’Connor was joined at the launch of the new course by DIT president Brian Norton and the director and dean of the DIT College of Sciences and Health, Michael Devereux, along with the operations director at Diageo’s St. James’s Gate Brewery, Aidan Crowe, and the production director at Irish Distillers, Tommy Keane.
Beginning in September of this year, the BSc will provide candidates with the necessary scientific and engineering skills to pursue careers in both well-established and new breweries and distilleries. Students will undertake subjects such as Beverage Product Development and Science of Brewing and Distilling, offering an unrivalled learning experience due to the strong emphasis on research projects and work placements. The BSc is accredited by DIT, placing an emphasis on learning where academic excellence meets industry experience.
Commenting on the programme's launch, Mitchell-O’Connor said, “The launch of this BSc programme is timely for the industry as it is one of Ireland’s fastest growing industry sectors, exporting over 94% of its output. 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, increase its exports by 85% to €19 billion and increase its value addition to the economy by 70% to over €13 billion.”
The programme is available through the CAO with the course code DT421 BSc Food Innovation. Advanced entry applicants into years two and beyond are also welcome. First graduates are expected in 2019. Students will get industry experience in both Diageo and Irish Distillers.
