The new design of future concept for the Diplom-Braumeister at the School of Life Sciences at the Technical University of Munich (TUM) has been successful. The continuation of the course was approved by the Bavarian State Ministry of Science and Art in July 2020. For the students in this program, this means even more options in their choice of electives and a more targeted specialization during their studies. At present, approximately 130 students are enrolled in the course, and up to 50 students start a new course every year.
“Diplom-Braumeister” is a traditional and popular course of study. With the Diplom-Braumeister 2020, a modern and flexible course concept has been created which gives students a great deal of scope for developing their own interests and yet guarantees graduates an academically sound level of education. “In the course of the future concept, the areas of business administration, microbiology, and hygiene and cleaning have been expanded”, says a delighted Prof. Dr. Thomas Becker, Chair of Brewing and Beverage Technology and Dean of the TUM School of Life Sciences in Freising.
At the beginning of the course, either an apprenticeship as a brewer and/or maltster, or a two-semester professional internship must be completed. It is not until the third semester that the classic university routine of lectures and seminars begins. This is where the necessary scientific and technical foundations, which are fundamental for a deeper understanding of brewing technology or the technical areas in a brewery, are laid. During the course of studies, as part of the future concept, the areas of microbiology, hygiene, and cleaning have now been expanded.
The greatest reorientation is in the elective module area. Here, the previous catalog of electives has been expanded to include many new modules which are categorized into four large subject blocks. All students are required to choose at least two modules from the area of Advanced Brewing Technology. “From the other three available areas - International Brewing, Quality Management, and Business Administration and Business Planning, students can choose freely and specialise accordingly”, explains Roman Werner, scientific assistant at the Chair of Brewing and Beverage Technology.
Admission to the course is possible with a subject-related university entrance qualification. Those who hold the Diplom-Braumeister degree can directly acquire a Bachelor’s degree in Brewing and Beverage Technology within two semesters prior to pursuing a Master’s degree.
Graduates often work in quality assurance, industrial engineering, or in purchasing of raw materials, i.e. as production managers, plant inspectors, or technical directors. In addition to the beer and beverage industry, they are also in demand in the food, pharmaceutical, and chemical industries.
An English speaking branch to the course of studies is currently being planned as part of the internationalization of the TU Munich. This should also enable international students to gain access to Weihenstephan, creating a unique, world wide opportunity to obtain an international, academic master brewer degree.