Total Credits: 10
Level: Level 4
Target Students: Students registered on the MSc in Brewing Science Available to JYA/Erasmus students.
|Spring||Assessed by end of Spring Semester|
Prerequisites: Qualification for entry on to the MSc in Brewing Science
Summary of Content: Development of the key chemical & physical properties of beer which determine its’ quality & the analytical techniques which are used to measure them. When & where in the process should measurements be taken (Brewery Analysis Plan) & how are these measurements integrated into the necessary Quality Systems?
Basic principles of instrumental analysis
Separation science: chromatography theory & applications (particularly HPLC/GC)
Standard methods of beer analysis (chemical & physical): e.g. Ethanol (ABV, SG, OG, etc.); Beer colour & flavor attributes; Bitterness (IBU); VDK; DMS; acidity; bulk composition (protein/ carbohydrate/ minerals) dissolved gases (CO2/O2); foam stability/ head retention; viscosity measurement; polyphenols;
Experimental design & data analysis
The Normal distribution and associated statistics
Method development, inter-laboratory trials and accreditation
Output specifications, tolerance & monitoring.
Definitions of beer quality.
Formulation of beer & process specifications & how these may be used to monitor & assess product & process quality.
Brewery Quality Systems; QC versus QA. HACCP. Accreditation of quality systems.
Cross-process themes that impact on beer quality, e.g: Oxygen & product quality. Managing colloidal stability (cross-referenced to D24BS5). The impact of raw materials & the brewing process on beer flavor (cross-referenced to D24BS9)
Module Web Links:
Method and Frequency of Class:
Specific Activities are not listed
Method of Assessment:
|Exam 1||80||1 hr 30 min exam|
|Coursework 1||20||Calculations on beer quality and associated statistics (1500 word)|
Dr D Cook
Education Aims: To provide an understanding of the underlying science and technology of the chemical and physical properties of beer and the analytical techniques by which they are commonly measured. 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 development of beer quality attributes and the systems by which these are measured.
Learning Outcomes: Al: The fundamental, cross-disciplinary principles and practices that underpin Beer Quality Physical and Chemical Properties and their commercial and research applications. A2: A range of key, specialist information primarily focussed on beer quality parameters and the standard and evolving methods by which they may be analysed. A3: The ways in which industry is utilising fundamental and applied research findings to beer quality parameter development and stability. 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 team based problem solving exercise and presentation. A5 is assessed is achieved by the construction of a practical report. B. Intellectual skills – the ability to: B1: Critically evaluate current research and advanced scholarship in the fields of colloidal stability, colour formation, foam formation and other physical and chemical properties 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, laboratory and industrial visits. 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 practical reports and a team based problem solving case study and presentation. C. 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 (presentation and practical 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 beer quality development per se (C4) is taught during laboratory and industrial visit sessions. C2 and C3 are acquired throughout the directed reading and assignments. C4 will be addressed during the industrial visit and reinforced by the compulsory completion of a safety questionnaire and relevant safety training programmes (see "Support for students and their learning"). D. 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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