MD Syllabus Content



Module 1: Raw Materials

Module 2: Processing

Module 3: Health, Safety & Environment



Module 1 - Raw Materials


- Malting barley varieties

- IBD approved list

- Breeding and growing malting barley

- Barley identification, the use of morphological characteristics and electrophoresis

- Null Lox

- Diseases and seasonal factors

- Pre-germination

- Basic knowledge of other cereals

- Basic knowledge of farming practices

Barley purchasing and handling:

- Barley Contracts

- Acceptance/rejection of deliveries

- Intake and sampling procedures

- Due diligence monitoring

- Farm assurance schemes, grain passports, approved use of post-harvest pesticides

- Drying, screening and storage of grain

- Types of stores

- Conveying and handling equipment

- Infestation precautions and treatments

- Temperature control and monitoring of stored grain

- Maintaining quality prior to malting

Principles and interpretation of barley analyses:

- Controls for reducing the impact of dormancy

- Germinative energy and water sensitivity tests

- Water uptake assessments

- Micromalting tests

Barley supply and demand:

- political factors (eg CAP, WTO) affecting world trade in barley

- World grain market drivers – eg biofuels, weather, commodities and geopolitics

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Module 2 – Processing


- Water quality and typical volumes used for processing

- Effects of differing water temperatures

- Use and design of aeration equipment and design used in steeping

- Importance and function of air rest periods

- CO2 extraction, equipment design and typical air volumes used in various designs of steeping vessels

- Achieving appropriate levels of moisture during the steeping process and at cast

- Design of steeping equipment

- Barley washers

- Use of automated recipe based process controls

Additives and processing aids:

- Reasons for the use and application of GA

Germination techniques:

- Different types of vessel design

- Control of moisture in germination

- Control of air temperature and the volumes of air used to maintain control

- Batch size

- Humidity control equipment

- Visual evaluation of germinating grain

- Use of automated recipe-based process controls

- Endosperm modification, enzymes, cell wall modification and proteolysis

Psychrometric charts:

- Interpretation and use in designing malting plant

Kilning procedures:

- Variations for different malt qualities

- Fuels and heating equipment used for kilning

- Kiln design

- Methods in use for reducing energy consumption

- Control of malt analysis

- Malting loss management by variation in processing techniques

- Coloured/roasted and special malts including peating

- Control of flavour compounds in kilning

- Use of automated recipe-based process controls

- Control of NDMA

Types of malting plant:

- Machinery and conveyors

- Air conditioning systems

Malt Despatch:

- Deculming

- Screening

- Weighing

- Sampling

- Grading

- Storage and stock control

- Despatch in bags and bulk

- Conveying equipment to minimise malt breakage

- Malting loss, its source and control

Recommended methods of malt analyses:

- IOB, EBC, ASBC Methodologies

- Specification

- Interpretation

- Quality assurance and quality control

- Use of statistical techniques

Co-products :

- Production and handling

- Analysis


- Water,

- Electricity all aspects of supply and distribution

- Fuel types, costs pros and cons

- Effluent – types of treatment available, water reuse

Energy conservation:

- Maintenance – computerised maintenance management systems, costs, compliance checks

- Instrumentation automation, PLC controls

- Control systems, closed loop, open loop

Capital and operational costs

Project appraisal:

- Criteria for project approval, payback methods

- Types of project


General understanding of the brewing and distilling processes:

- Reasons for specifications of certain malt properties

- Diastatic and non-diastatic malt extracts

- Glycosidic nitrile (GN)

- Predicted spirit yield (PSY)

- The influence of malt quality on brewhouse performance

- Mashing and separation techniques

- Wort quality

- Uses of malt and malt products within the food industry

International malting industry and its markets:

- Industry economics

- Producers and users

- Political factors (eg CAP, WTO) affecting world trade in malt

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Module 3 – Health, Safety and Environment

Hazards and safety in malting:

- Health and safety issues

- Confined spaces

- Dust and explosion risk and DSEAR regulations

- Safe working procedures


- Work permits

- Risk assessments

- Handling and storing chemicals and additives

Accident reporting:


Standards and Legislation:

- ISO 9001, ISO 14001, ISO 18001, ISO22000, ISO500001






- Organic, Kosher and Halal Certification


- The Food Safety Act

- Feed Hygiene Regulations

- Food Hygiene Regulations

- DEFRA Code of Practice for the Control of Salmonella

- Health and Safety Legislation


- EU Food Safety Directives and Legislation



- Control of Noise Regulations


- Construction of a risk matrix for environment

- Organising mitigation measures

- Environmental impact of different parts of the process

- Waste management


- Quality assurance schemes

- Reporting, monitoring and controlling quality

- Impact on business operations and on malt performance in the brewery or distillery

- Analytical parameters

- Typical values

- Action measures when outside pre-defined limits

Food Safety:


- Cleaning and plant hygiene

- Awareness of certification standards

- Legionella

- Pest control

Malting Engineering:

- Fan laws and their interpretation

- Principals of heat transfer – conduction, convection and radiation

- Fluid flow – definition of laminar and turbulent flow, calculations on volume flow, Bernoulli equation

- Valves – types and applications

- Electrical motors

- Pumps – types and applications

- Materials of Construction- Stainless steel types, mild steel use, corrosion, insulation

Energy Efficiency

Waste water:

- Principles of treatment

- The Mogden formula

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