Total Credits: 10
Level: Level 4
Target Students: Students registered for the MSc in Brewing Science
|Autumn||Assessed by end of Autumn Semester|
Summary of Content: This module considers biological and chemical processes that contribute to the maturation of beer once fermentation is complete. Students are introduced to scientific principles and relevance to industrial practice of
· Maturation: flavour and aroma changes. Techniques to achieve product specification
· Formation of non-biological hazes and stabilisation against non-biological haze
· Carbonation: carbon dioxide addition, saturation and recovery
· Clarification and filtration. Removal of yeast and beer recovery, beer filtration
· Specialised beer treatments: low-alcohol, alcohol-free, ice beers, diet beers, bottle conditioning
and other topics related to maturation of beer as deemed appropriate.
Module Web Links:
Method and Frequency of Class:
Specific Activities are not listed
Method of Assessment:
|Exam 1||75||1 hr 30 min exam|
|Coursework 1||25||2000 word essay (approaches to beer maturation)|
Professor C Boulton
Education Aims: To provide an understanding of the underlying science and technology of Beer Maturation. 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: Al: The fundamental, cross-disciplinary principles and practices that underpin beer maturation and its commercial and research applications. A2: A range of key, specialist information primarily focussed on beer maturation. A3: The ways in which industry is utilising fundamental and applied research findings to beer maturation processes. A5: A range of relevant practical techniques and methodologies 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 a report. A5 is assessed 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 beer maturation and clarification 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 sessions. 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. 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 the synthesis of a poster and practical reports. Professional/practical skills – the ability to: 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 (reports and poster) 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 beer maturation per se (C4) is taught during laboratory sessions. C2 and C3 are acquired throughout the directed reading and assignments. C4 will be 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 Teaching /learning methods and strategies: 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.
Offering School: Biosciences
Use the Back facility of your browser to return to the previous page.
Search for another module
Return to The University of Nottingham Welcome Page