Brewing Microbiology
| Code | School | Level | Credits | Semesters |
| BIOS4038 | Biosciences | 4 | 10 | Autumn UK |
- Code
- BIOS4038
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Autumn UK
Summary
This module considers the biology, occurrence and frequency of microorganisms that are associated with spoilage during the brewing process or the final product. The impact of microorganisms on process and beer will also be considered.
Students are introduced to:
- Spoilage microorganisms associated with brewing raw materials
- Bacteria and wild yeasts associated with the brewing process and final beer product
- Sampling, detection and identification of brewery microorganisms
- The principles and practice of brewery hygiene
- Cleaning in Place (CIP) operations
- HACCP
- Current trends related to brewing microbiology 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 Autumn semester, with an approximate average contact time of 2 hours 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: Poster assignment comprising abstract (400 word), design and presentation.
- 75% Exam 1 (2-hour): Written exam.
Assessed by end of autumn semester
Educational Aims
This module aims to provide an understanding of the fundamental underlying biology of spoilage microorganisms and the principles of science and technology of brewing microbiology. Basic microbial physiology and factors dictating growth will be explored, as well as the range of products that are produced by unwanted microbes.Students will also learn how industrial environments are maintained and how the hygiene of both process and final products can be assured through a combination of quality control and quality assurance. 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 a range of relevant practical techniques and methodologies for the characterisation, detection and identification of brewery-related microorganisms [A2, A3, A4, A5, C4].
2. Explain the ways in which industry is currently utilising fundamental and applied research towards microbial detection, with the ultimate goal of ensuring brewery hygiene [A1, A2, A3, A4].
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, C3, D1, D3].
4. Critically appraise microbiological-related information from a wide range of sources and summarise this information in the form of a poster presentation [B1, B2, B3, C2, C3, D1, D2, D3].
Conveners
- Dr Christopher Powell