PROBLEMS AND PROSPECTS OF TEACHING BREWING SCIENCE AND TECHNOLOGY IN NIGERIAN UNIVERSITIES (A CASE STUDY OF UNIVERSITY OF UYO)
The university should be the citadel of learning and more so the learning of all disciplines with brewing science and technology no left out. Brewing Science and technology simply defined as the science of Brewing of beer by steeping a starch source commonly known as cereal grains in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods.
A crucial problem facing educational planning in Nigeria is paucity of data. Accurate statistical data needed to assess the efficiency of our educational system and make realistic projections are not readily available. For effective academic planning for university education at national or state level, statistics on enrolment, graduate, out-put, academic staff and funding arc essential building blocks. With realistic statistical data on the importance of teaching brewing science in universities, more emphasis would be placed on introducing more courses and upgrading courses that have not been given full attention like the brewing science and technology in Nigerian universities and polytechnics.