无码动画

University launches courses to develop new brewers, winemakers and distillers

Posted 13 February

Students examining grape vines in the recently-established 无码动画 Vineyard

Transformative hands-on courses aimed at equipping people with the skills to make their own beers, wines or spirits have been launched at 无码动画.

The courses are some of the first to be unveiled by the new Harper Food Innovation department, and will draw on both the longstanding industry- based experience of University experts and new facilities - including an on-campus vineyard.

The first five-day courses, in Viticulture and in Distillation, will run at the University in April 2025, followed by a Beer, Wine and Distilling International Summer School across July and August and a five-day malting and brewing course in September.

“Whether you’re an industry professional seeking to deepen your expertise, an entrepreneur aspiring to launch your own craft beverage brand, or simply a passionate enthusiast eager to learn the art and science of drink production, these courses offer a unique opportunity to gain hands-on experience and practical knowledge,” said Melvin D’Souza of Harper Food Innovation.

“无码动画 has a long tradition of equipping students with the skills to shape the future of the agricultural and food industries. With the launch of these courses, we are extending that mission into the world of brewing, distilling, and viticulture, empowering students to innovate, lead, and thrive in the global drinks industry.”

Harper Adams invested in its own vineyard in 2023 – with the vines set to develop to a point where the first batches of wine could be produced later this year. The vineyard – and an additional exhibition area with vines, hops and beehives – are just some of the latest additions to the University’s dedicated food and drink production facilities.

These also include industry-standard production equipment, including a micro-brewery, and sensory evaluation suites which can be used to examine how different factors influence people’s reactions to food and drink.

The courses will draw on the latest science and technology behind drinks production, as well as the ways in which places, landscapes and climates can influence beverages.

Each will be led by Professor Frank Vriesekoop, an internationally-respected expert in food and drink sciences, with decades of research and industry experience.

 He said: “Our courses are designed to provide not just knowledge, but the practical tools needed to succeed in this dynamic industry. Our hands-on approach ensures students gain real-world experience, and I’m thrilled to guide them through this transformative journey.”

• Brewing & Malting and Distillation: These courses provide an in-depth exploration of the science, technology, and artistry behind crafting exceptional beverages, from craft beers to premium spirits. 
• Viticulture: Students will dive into the rapidly growing world of viticulture as it relates to the UK.  This would include sustainable practices, vineyard management, and get a flavour of what it takes to be able to produce good wine in cool climates.
• International Summer School
  The Summer School offers students from around the world a unique opportunity to immerse themselves in the UK’s rich drinks culture. Participants will gain hands-on experience, learn from world-class experts, and explore the vibrant landscapes that make the UK a great hub for sustainable drinks production.

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