Catalogue of Modules, University of Nottingham

D24BS7 Brewing Microbiology
(Last Updated:03 May 2017)

Year  12/13

Total Credits: 10

Level: Level 4

Target Students:  Students registered for MSc in Brewing Science

Taught Semesters:

Autumn Assessed by end of Autumn Semester 

Prerequisites: None.

Corequisites:  None.

Summary of Content:  This module considers the occurrence, frequency and biology of the non-brewing yeast microorganisms that are associated with the spoilage of the process or final product. The impact of occurrence of microorganisms on process and beer will be considered. Students are introduced to scientific principles and relevance to industrial practice of · Spoilage microorganisms associated with the brewing process and final beer product · Sampling, detection and identification of brewery microorganisms · Disinfection of brewery yeast · Cleaning- in – place (CIP) operations · The principles and practice of brewery hygiene · HACCP and other topics related to brewing microbiology as deemed appropriate Module Web Links:
  • Brewing Microbiology
  • (Web CT)

    Method and Frequency of Class:
    Specific Activities are not listed

    Method of Assessment: 

    Assessment TypeWeightRequirements
    Exam 1 80 1.5 h written exam 
    Coursework 1 20 Poster assignment comprising abstract (400 word), design and presentation 

    Dr C Powell

    Education Aims:  To provide an understanding of the underlying science and technology of brewing microbiology. The module forms a part of the cross-disciplinary “processes and practice” component of the MSc in Brewing Science. It builds on the core brewing science modules and extends themes forming a holistic view of the impact of microorganisms on successful production practice.

    Learning Outcomes:  Knowledge and understanding of: Al: The fundamental, cross-disciplinary principles and practices that underpin Brewing Microbiology and their commercial and research applications. A2: A range of key, specialist information primarily focussed on brewing microbiology. A3: The ways in which industry is utilising fundamental and applied research findings to assure microbiological stability of process and product. A5: A range of relevant practical techniques and methodologies in sampling, detection and identification of spoilage organisms associated with the brewing process 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 team based problem solving exercise and presentation. A5 is assessed by the construction of practical reports. Intellectual skills – the ability to: B1: Critically evaluate current research and advanced scholarship in the fields brewing microbiology 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 research project 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 report) 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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