Catalogue of Modules, University of Nottingham

D24BRP Brewing research project
(Last Updated:03 May 2017)

Year  12/13

Total Credits: 60

Level: Level 4

Target Students:  Students registered on the MSc in Brewing Science

Taught Semesters:

Summer Assessed by end of Summer Vacation 

Prerequisites: None.

Corequisites:  None.

Summary of Content:  Students will be required to carry out a practical project in brewing science which involves the application of contemporary concepts, theories and methodologies relevant to a selected topic. Content will be agreed with the course supervisor appointed to the project to ensure that the academic level is appropriate for a postgraduate course. Ideally the project will be carried out in the workplace to address a real situation; however, where this is not feasible or dependent upon the requirements of the research project, a laboratory based project may be undertaken. Module Web Links:
  • Brewing research project
  • (Web CT)

    Method and Frequency of Class:
    Specific Activities are not listed

    Method of Assessment: 

    Assessment TypeWeightRequirements
    Coursework 1 10 Literature review 
    Coursework 2 Research plan 
    Coursework 3 65 Dissertation 6,000 words 
    Coursework 4 15 Project presentation (15 min + 5 min questions) 
    Coursework 5 Placement Supervisor comments based on assessment of eight attributes. 

    Dr D Cook

    Education Aims:  The Brewing research project will provide students with an opportunity to apply the knowledge, skills and experience which they have gained throughout the MSc. to a relevant piece of research. It aims to give students ownership of their particular piece of research in order to fully involve them in the skills of designing, conducting, evaluating and reporting/ communicating a piece of time-limited academic research. It is desirable (but not essential) that the project should lead to knowledge which is of value to the studentís work activities. An emphasis will be placed upon the selection of appropriate experimental design strategies with which to test a particular hypothesis, and upon choice of the correct statistical methods of analysis. It will also support the students in developing the necessary skills for writing research papers (synthesizing and critically evaluating information from a range of sources and evaluating them in the light of oneís own research).

    Learning Outcomes:  a Knowledge and understanding A1: The fundamental, cross-disciplinary principles and practices that underpin Brewing Science and their commercial and research applications. A2: A range of key, specialist information focussed on a given industrial or laboratory-based research project of current relevance to beer, the brewing process, raw materials and waste products thereof. A3: The ways in which industry is utilising some of the fundamental and applied research findings which have been studied throughout the MSc in Brewing Science. A4: A range of research topics based on and around the studentís specific research project. A5: A range of practical techniques and methodologies required to carry out a specific brewing research project, including the use of appropriate procedures for analysis and presentation of biological data. A1-A5 will be learnt and practiced as a consequence of undertaking a novel piece of brewing research within a relevant industrial / laboratory context. Each area of knowledge will be appraised as part of the dissertation assessment. b Intellectual skills B1: Critically evaluate current research and advanced scholarship in specific fields linked to the studentís Brewing Research Project. 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) B2 & B4 will be practiced by undertaking a novel and applied piece of brewing research for which the delegate is responsible. B1 & B3 will be practiced in researching and planning the project and in writing the dissertation. Assessment of all of these intellectual skills will form a part of the dissertation marking. c Professional practical skills C1: 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 written report format to a standard consistent with the expectations of the professional scientific community for a research dissertation. C4: Work safely in laboratory and industrial environments and respond appropriately to relevant safety issues especially issues of handling (and containment) for biological material C1 is a core skill for this module and will be learnt, practiced and assessed as a part of the research project. C2 will be practiced in project preparation and in writing the dissertation, wherein it will also be assessed. C3 will be learnt and practiced as part of the dissertation exercise and subsequently appraised. C4 will be taught (on-site), learnt and practiced during the practical component of the project, but not directly assessed. d Transferable (key) skills D1: Communicate effectively in written and verbal 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. D1, D2 & D3 will be practiced throughout the project and assessed in the dissertation marking (aside from verbal forms of communication). D4 will be learnt, practiced and assessed indirectly in the marking of dissertations.

    Offering School:  Biosciences

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