Brewery Yeast Management
| Code | School | Level | Credits | Semesters |
| BIOS4034 | Biosciences | 4 | 10 | Autumn UK |
- Code
- BIOS4034
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Autumn UK
Summary
This module considers fundamental and applied aspects of cell biology and yeast physiology, delivered using a blended learning approach. A combination of lectures, practical sessions and online self-guided exercises will be used to introduce students to the subject of yeast, focusing on aspects particularly relevant to brewing fermentations and related processes:
• Yeast taxonomy
• Yeast cell biology
• Yeast replication and growth
• Yeast genomics
• Yeast culture maintenance and supply
• Brewing yeast propagation and pitching
• Methods of analysis (genetic, biochemical and physiological)
• Current trends related to brewing yeast handling as deemed appropriate.
Target Students
Students studying MSc in Brewing Science and Practice or PG Diploma in Brewing Science or MRes Brewing Science or PGCert Brewing: Principles and Practice. Students studying non-brewing courses may be considered; approval by the module convenor is required and applications are considered on an individual basis.
Classes
Classes will be held across the Autumn semester, with an approximate average contact time of 2 h per week. The lecture content will be complemented by practical classes. Further Activity details: E-learning component (30 hours); directed reading, self-study and self-assessment (9 hours); lectures (16 hours); Practical classes (6 hours); Coursework 1 (15 hours). Revision & Examination (17 hours).
Assessment
- 25% Coursework 1: 1500 word assignment
- 75% Exam 1 (2-hour): Written exam.
Assessed by end of autumn semester
Educational Aims
To provide an understanding of the basic function of yeast cells, important for developing fundamental scientific knowledge and providing a background for understanding the role of yeast in applied or industrial fermentation systems.To provide an understanding of the science and technology behind brewing yeast for beer production.This module forms a key component of the MSc in Brewing Science and Practice and related degree courses and represents a core knowledge base for students studying this cross-disciplinary course.Learning Outcomes
On successful completion of the module, students will be able to:
1. Describe key information related to yeast physiology, with emphasis on yeast taxonomy, cell biology, genetics and associated commercial and research developments. [A1, A2, A3, A4, A5, C4]
2. Summarise the ways in which industry is able to apply fundamental and applied research to optimise yeast performance and how to maintain and supply yeast cultures. [A1, A2, A3, A4, A5, B1, C4]
3. Present and justify scientific data in the form of a laboratory report to a standard consistent with the expectations of the professional scientific community. [B2, C3, D1, D2]
Conveners
- Dr Christopher Powell