Catalogue of Modules, University of Nottingham

D24BS1 Raw materials for Brewing
(Last Updated:03 May 2017)

Year  12/13

Total Credits: 20

Level: Level 4

Target Students:  Students registered for MSc Brewing Science

Taught Semesters:

SemesterAssessment
Autumn Assessed by end of Autumn Semester 

Prerequisites: None.

Corequisites:  None.

Summary of Content:  This module covers the following aspects of the raw materials used in brewing: Barley: Structure of the barley grain (interactive learning object) Botany & Agronomy of malting barleys/ varietal evaluation. Barley genomics & breeding programmes to enhance malting quality. Malting Science & Practice: Outline of the malting process: Intake, storage & dressing/ Steeping/ Germination/ Kilning/ de-culming/ blending. Malting biochemistry (key enzymes & enzymic modification/ biochemical changes occurring during germination; molecular regulation of barley germination.) Characteristics & production of the main classes of malts used in brewing Flavour generation via the Maillard Reaction during kilning/ roasting The 'Virtual Malt Analysis Lab': Video Clips and animations covreing the key malt quality parameters and associated analyses; typical values of key parameters. Malt specification; Quality Assurance; Maltings HACCP/ safety aspects. Hops: (cultivation, varieties, processing and forms used in brewing, specifications and analysis, introductory hop chemistry ) Water Quality (sources of water, water treatment, significance of ionic composition) Adjuncts (purpose and overview, Mash Tun adjuncts, Copper adjuncts) Introductory enzymology (Kinetics & energies) and other topics related to raw materials as deemed appropriate. Module Web Links:
   
  • Raw materials for Brewing
  • (Web CT)

    Method and Frequency of Class:
    Specific Activities are not listed
    Further Activity Details:
    Taught as a block in early January each year

    Method of Assessment: 

    Assessment TypeWeightRequirements
    Exam 1 75 2 hours written exam 
    Coursework 1 25 Research a topic (output: key components table; bibliography, key data; 1500 words approx.) and prepare/give a group presentation (10 min per speaker) 

    Convenor: 
    Dr D Cook

    Education Aims:  To provide an understanding of the significance and quality parameters of the key raw ingredients used in brewing and of the underlying science and technology. Links between raw material and product quality factors will be considered. The module forms a part of the ‘brewing process’ component of the MSc in Brewing Science and forms a core knowledge base for students studying the cross-disciplinary parts of the course in subsequent years. The collaborative group project will develop team-working/ communication skills and ultimately presentation skills at the assessment event.

    Learning Outcomes:  a Knowledge and understanding A2: A range of key, specialist information primarily focussed on the selection, specification and functionality of raw materials for Brewing. A3: The ways in which industry is utilising fundamental and applied research findings related to the quality of raw materials entering the brewery. A4: A range of research topics connected to barley and malt quality, hops, water quality for brewing and the use of adjuncts. A5: A range of practical techniques and methodologies used to evaluate the quality of raw materials for brewing, together with appropriate procedures for analysis and presentation of data. A2, A3 & A4 will be learnt through lecture materials, e-assignments, self-study and the group collaborative project (i.e. module subject matter) and form a part of all elements of assessment. A5 will be developed similarly, but with added emphasis on the practical laboratory sessions. b Intellectual skills B1: Critically evaluate current research and advanced scholarship in fields related to the production, specification and functionality of raw materials used in brewing. B3: Develop ideas, form opinions and make interpretations based upon the use of information from a wide variety of sources. B1 & B3 will be learnt practiced and assessed through participation in the group collaborative project, which will involve researching and presenting information on a relevant research topic. c Professional practical skills C2: Search for and retrieve information from a wide range of sources including electronic and print systems. C3: Present scientific data in a range of formats (written work assignments, laboratory books, and verbal presentations) to a standard consistent with the expectations of the professional scientific community. C4: Work safely in laboratory environment and respond appropriately to relevant safety issues. C2 will be learnt and practiced throughout the module by drawing on the full range of e-materials and through undertaking the group collaborative project. C3 relates to the oral presentation of the group project and the practical component (recording and write-up). C2 & C3 are assessed as an integral part of Coursework 1 & 2. C4 will be principally learnt during the laboratory practical, but not assessed directly. d Transferable (key) skills D1: Communicate effectively in written, verbal and visual forms. D2: Critically appraise and present information from a wide range of sources D3: Use general IT tools, Internet and other learning resources to generate concise scientific overviews and to advance their own knowledge base. D5: Participate effectively in team working activities. D1, D2, D3 & D5 will be practiced and appraised during the group project and Coursework. D5 in particular will be demonstrated through collaboration involved in the project. This project will also function to foster the development of relations and discussions between students during the distance learning part of the module. D3 is practiced throughout the self learning component.

    Offering School:  Biosciences


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