Catalogue of Modules, University of Nottingham

D24BS3 Brewery Yeast Management
(Last Updated:03 May 2017)

Year  12/13

Total Credits: 10

Level: Level 4

Target Students:  Students registered for the MSc in Brewing Science

Taught Semesters:

SemesterAssessment
Spring Assessed by end of Spring Semester 

Prerequisites: None.

Corequisites:  None.

Summary of Content:  This module considers brewing yeast management and fermentation. Students are introduced to scientific principles and relevance to industrial practice of · Brewing taxonomy · Brewing yeast cell biology · Brewing yeast genetics · Brewing yeast biochemistry · Brewing yeast replication and growth · Yeast culture maintenance and supply · Methods of analysis (genetic, biochemical and physiological) · Brewing yeast propagation and pitching and other topics related to malting as deemed appropriate. Module Web Links:
   
  • Brewery Yeast Management
  • (Web CT)

    Method and Frequency of Class:
    Specific Activities are not listed

    Method of Assessment: 

    Assessment TypeWeightRequirements
    Exam 1 80 1 hr 30 min exam 
    Coursework 1 20 1500 word essay (yeast genomics) 

    Convenor: 
    Dr C Powell

    Education Aims:  To provide an understanding of the underlying science and technology of Brewing Yeast Management. 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.

    Learning Outcomes:  Knowledge and understanding of: Al: The fundamental, cross-disciplinary principles and practices that underpin Brewery Yeast Management and their commercial and research applications. A2: A range of key, specialist information primarily focussed on brewing yeast taxonomy, cell biology. genetics and biochemistry. A3: The ways in which industry is utilising fundamental and applied research findings to maintain and supply brewery yeast cultures. A5: A range of relevant practical techniques and methodologies in yeast culture maintenance, supply, analysis, propagation and pitching and their uses, together with appropriate procedures for analysis and presentation of biological data. A1, A2 and A3 are learnt through a combination of e-learning, lectures, individual consultations and literature study. A3 is highlighted through external staff contributions to modules. Theoretical aspects of A5 are learnt, practised and assessed within a laboratory context. Assessment of A1, 2 and 3 is achieved by a combination of unseen written examinations and the preparation of an essay. A5 assessment is achieved by the construction of practical reports. Intellectual skills – the ability to: B1: Critically evaluate current research and advanced scholarship in the fields of Brewing Yeast taxonomy, cell biology, biochemistry and genetics and allied disciplines. B2: Acquire substantial quantities of information systematically and process it selectively and effectively. B3: Develop ideas, form opinions and make interpretations based upon the use of information from a wide variety of sources. B4: Design and implement a series of co-ordinated inter-related practical experimental strategies that collectively deliver a pre-identified/agreed research milestone(s). Acquisition of these skills is initiated through e-learning, lectures, tutorials and laboratory. The skills are developed further through student-centred learning exercises allied to coursework requirements (summative assessments) and/or formative activities promoted by the provision of supplementary literature and/or data via the taught modules. Assessment of intellectual skills is mainly achieved via essay-style written examinations coupled with formative and summative assessments of acquisitional and interpretational skills using coursework elements including essay and practical write-ups. Professional/practical skills – the ability to: Cl: Plan, execute and report an industrial or laboratory- based assignment 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 (laboratory books, essays) to a standard consistent with the expectations of the professional scientific community. C4: Work safely in laboratory and industrial environments and respond appropriately to relevant safety issues especially issues of handling (and containment) for biological material. Advanced practical skills relevant to brewery yeast management per se (C1 and C4) are taught during laboratory sessions. C2 and C3 are acquired throughout the directed reading and assignments. C4 is not explicitly assessed but is reinforced by the compulsory completion of a safety questionnaire and relevant safety training programmes (see "Support for students and their learning"). Transferable/key skills – the ability to : Dl: 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. D4: Act autonomously and exercise personal responsibility in planning and implementing tasks D5: Participate effectively in team working activities. D1-D4 are introduced and developed largely through guided, self-directed learning throughout the programme predominantly via coursework elements. Skills D1-D4 are necessary to complete examinations and coursework to a satisfactory standard and thus are assessed throughout the module via the respective module assessment methods. D5 is practiced during the Team Coursework exercise and assessed accordingly.

    Offering School:  Biosciences


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