Master Brewing: Optimization Using Technical Approaches (E Learning)

University of Nottingham

Tuition fee:
  • € 6,189 / Year (EEA)
  • € 6,189 / Year (Non-EEA)
Start date: September  2014
Languages:
  • English
Location:
Delivery mode: Blended
Educational variant: Part-time

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Description

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The Postgraduate Certificate in Brewing: Optimisation Using Technical Approaches is designed to build cross-disciplinary knowledge of the brewing process and beer quality factors to develop problem-solving skills. It follows five core modules listed below:

* Beer Flavour Development
* Brewing Microbiology
* Sensory and Instrumental Analysis of Beer
* Brewery Waste Management and Environmental Issues
* Beer Quality Development

Please note that all module details are subject to change.

Course Structure
The Postgraduate Certificate in Brewing: Optimisation Using Technical Approaches is delivered on a part-time basis over three semesters, taking approximately 16 months to complete.

For Brewers in full-time employment, we recommend that the course is studied at the rate of 40 credits per year, with completion of the Postgraduate Certificate over an 18 month period (September start). However, the rate at which you progress through the course is flexible, according to preference and circumstances.

The Postgraduate Certificate consists of five taught modules worth 60 credits in total.
All Brewing taught modules consist of an e-learning component (studied via distance learning), followed by an intensive residential course held at the University of Nottingham´s Sutton Bonington Campus.

Typically, a formal assessment (usually a written exam) is taken on completion of the residential course. The overall mark awarded for a module is calculated from a weighted average of the examination mark, together with the marks awarded for any coursework assignments that have been undertaken.

75% of course materials are delivered by distance learning, designed to be studied part-time and to fit around your work. The latest innovations in web-based learning are used to ensure an interactive feel to the course and promote deeper learning of the scientific principles of brewing - these innovations include:

* E-lectures, featuring streamed video presentations by Brewing Science academics on key subjects; the slide presentation and a written transcript of the lecture can also be downloaded.
* Structured learning through a combination of virtual directed reading, self tests of understanding, animations and video footage of processes and a virtual library.
* Group work and directed discussion events via dedicated chat rooms.

One week per semester (based on 20 credits of module study) is spent at an intensive residential course held at The University of Nottingham. This provides the opportunity to develop theories and practice through traditional face-to face teaching techniques such as lectures, seminars, workshops, laboratory practicals, industrial visits and tutorials.

Contents

Modules
Brewery Waste Management and Environmental Issues

This module considers water effluents and waste treatments and disposal. Students are introduced to scientific principles and relevance to industrial practice of · Sources of water, forms of treatment and the characterization of waste water · The disposal of brewery effluents · Disposal and potential uses of spent grains · Disposal and potential uses of spent yeast · Reduction in energy consumption in the brewery and other topics related to maturation of beer as deemed appropriate.

Brewing Microbiology

This module considers the occurrence, frequency and biology of the non-brewing yeast microorganisms that are associated with the spoilage of the process or final product. The impact of occurrence of microorganisms on process and beer will be considered. Students are introduced to scientific principles and relevance to industrial practice of · Spoilage microorganisms associated with the brewing process and final beer product · Sampling, Detection and Identification of brewery microorganisms · Disinfection of brewery yeast · Cleaning- in - place operations · The principles and practice of brewery hygiene · HACCP and other topics related to brewing microbiology as deemed appropriate

Sensory and instrumental analysis of beer

This module covers elements of sensory science and instrumental analysis, both at a theoretical level and as they are applied to evaluate beer quality. Experimental design and data analysis are covered as an integral part of analytical and sensory best practice. Topics include: Instrumental Analysis: Basic principles of instrumental analysis (sensitivity, selectivity, resolution, signal to noie, reproducibility, reference methods & standards...) Separation science: chromatography theory & applications (particularly HPLC/GC) Experimental design and data analysis Beer analyses (chemical & physical): e.g. Ethanol( ABV, SG, OG etc); Beer colour & flavour attributes; Bitterness (IBU); VDK; DMS; acidity; bulk composition (protein/carbohydrate/ash/minerals) dissolved gases (CO2/O2); foam stability/head retention; viscosity mesurement; polyphenols. Output specifications, tolerance and monitoring. Brewery Quality Systems Sensory analysis: Theory of sensory analysis/designing and running sensory trials. Facilities and recruitment of assessors Introduction to main sensory methodologies (e.g. discrimination testing/quantitative methods/ descriptive/ profiling, threshold determination/ hedonic tests) Beer flavour wheel/ Quantitative descriptive analysis of beer Ethical considerations/consumer testing and behaviour Experimental design & analysis of sensory data: ANOVA, PCA and other topics related to instrumental and sensory analysis as deemed appropriate.

Beer flavour development

This module looks at flavour quality across the brewing process, examining the key materials, processes and quality parameters which influence beer flavour from grain to glass. · What is flavour? · Flavour perception (including basic mechanisms of the senses of taste, aroma, trigeminal chemoreception, somatosensation, vision) Flavour as a human experience. Interactions between sensory modalities. · The key components of beer flavour quality (volatile/ non volatile flavour components and balance; sweetness-bitterness balance; chloride-sulfate ration; trigeminal effects: temperature/ carbonation; mouthfeel (e.g. beer foam, viscosity) influence of pH; multisensory considerations) · Freshness - what is it? What does it mean in beers? How might it be maintained? · The development and control of key beer flavour characters or off-notes throughout the brewing process. In this section of the course a cross-process approach will be used to identify key control points and examine the inter-play between raw materials and process in determining each factor (e.g. DMS, di-acetyl, fusel oil, t-2-nonenal, acetaldehyde...) · Trouble shooting flavour defects in beer · Flavour stability/ staling of beer during storage: oxidation/ maturation. To include methods for monitoring beer staling · Flavour stability and beer storage: oxidation/ maturation; staling of beer and its control. · Developing products with flavour `balance´

Beer Quality Development

This module looks at flavour quality across the brewing process, examining the key materials, processes and quality parameters from grain to glass. · Introduction: components of beer flavour quality (volatile / non-volatile flavour components; sweetness-bitterness balance; chloride-sulfate ratio; mouthfeel; effects of pH; multisensory considerations) · Contribution of the mineral / ionic composition of water to beer flavour · Flavour generation during malting (Part 2) · The flavour chemistry of mashing/ wort production · The flavour chemistry of hops: iso-á-acids; hop oil components / late hopping · Flavour formation pathways during fermentation (yeast biochemistry & microbiology) · Key aroma compounds for beer quality: (DMS, di-acetyl, fusel oil, t-2-nonenal, acetaldehyde....) · Flavour stability and beer storage: oxidation/ maturation; staling of beer and its control. · Developing products with flavour `balance´ and other topics related to flavour quality as deemed appropriate.

Requirements

* 2.2 (Lower 2nd class hons degree or international equivalent)
* Including:Biological, chemistry, biochemical engineering or other relevant sciences

Other requirements:Relevant workplace experience may, in some circumstances, be accepted as qualification for entry to this course.

* IELTS:6.0 (no less than 5.0 in any element)
* TOEFL paper based:550 with 4.0 in TWE
* TOEFL computer based:213 with 4.0 in TWE
* TOEFL IBT:79 (no less than 19 in any element)

English Language Requirements

CAE score: 75 (Grade B)

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