Fermentation and yeast handling
| Code | School | Level | Credits | Semesters |
| BIOS4035 | Biosciences | 4 | 10 | Spring UK |
- Code
- BIOS4035
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Spring UK
Summary
This module considers fundamental aspects of brewing yeast biochemistry, metabolism and the fermentation process, 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 and fermentation, focusing on aspects particularly relevant to the production of fermented beverages and related products:
• Brewing yeast quality and pitching
• Fermentation (biochemistry, technologies and process control)
• Brewing yeast metabolism Production of fermentation end products, flavours and ethanol
• Brewing yeast flocculation and sedimentation
• Brewing yeast crop recovery, storage, acid washing and recycling
• Current trends related to fermentation as deemed appropriate.
Target Students
Students registered for the MSc in Brewing Science and Practice, PG Diploma in Brewing Science, and MRes Brewing Science. Students registered on 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 Spring 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 spring semester
Educational Aims
This module aims to provide an understanding of the process by which yeast cells are able to assimilate substrates and convert them into a range of metabolites. Students will develop fundamental scientific knowledge of the key cellular processes and external factors which have an effect on efficiency and yield. Students will also be introduced to the practicalities of industrial fermentation systems relevant for careers in this area. 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 the fundamental principles behind the conversion of raw materials into end products with reference to yeast metabolic pathways, fermentation systems, fermentation progression and management. [A1, A2, A3, A4, A5, A6, C4]
2. Assess the effect of various factors on a range of yeast-related key performance indicators (KPI’s) and their role in ensuring fermentation success and product quality. [A2, B3, D2]
3. Use general literature-based research tools, internet and other learning resources to help develop ideas, form opinions and make interpretations based upon the use of information from a wide variety of sources. [B1, B2, B3, C2, D2, D3]
4. Critically evaluate current research and development on a given topic related to a commercially significant yeast key performance indicator. [B1, B3, C3, D1, D2]
Conveners
- Dr Christopher Powell