Sustainable Beverage Production
| Code | School | Level | Credits | Semesters |
| BIOS4037 | Biosciences | 4 | 10 | Spring UK |
- Code
- BIOS4037
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Spring UK
Summary
This module covers how to produce beverages using sustainable practices. The module will consider different forms of waste produced during the process and how these can be reduced and/or treated to minimise their impact on the environment. The utilisation of solid waste (spent grains, yeast and hops) to produce co-products will also be covered. Approaches to reduce packaging will be discussed. The use of life cycle analysis (LCA), carbon foot printing and water foot printing as tools to achieve a more sustainable process will be discussed. Biotechnology based strategies to achieve sustainability targets will also be discussed.
Target Students
Students registered for the MSc in Brewing Science and Practice, Diploma in Brewing Science, MRes Brewing Science and MSc Food Production Management. PG Brewing modules are of a specialist nature and are not easy to study in isolation if you do not already have knowledge of brewing or food production. Whilst they can be appropriate for students registered on non-brewing courses, the approval of 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 hr per week. E-learning component (30 hours); directed reading, self-study and self-assessment (12 hours); lectures (16 hours); tutorial (5 hour); coursework (15 hours); Revision & Examination (20 hours).
Assessment
- 60% Coursework 1: Presentation on a set topic.
- 40% Exam 1 (1-hour): 1-hour exam.
Assessed by end of spring semester
Educational Aims
To provide an understanding of the underlying science and technology of sustainable beverage production, using brewing as a major focus. An understanding of how biotechnology can provide solutions to sustainability challenges will also be covered.Learning Outcomes
On successful completion of the module, students will:
- Understand the sustainable practices that can be used in the production of beer to reduce its environmental impact. [A1, A2, A5, A6]
- Understand the technologies available to help reduce the environmental impact of the brewing process and utilise co- products that are generated. [A3, A6, A7]
- Understand the toolkits available to assess the environmental impact of the brewing process and how they can be used to improve operations. [A3, A6, A7]
- Understand how biotechnology can be utilised to achieve sustainability targets. [A3,A6,A7]
- Be able to conduct a literature review on a specific topic and organise the information accessed into an essay plan. [A3, A4, B1, B2, B3, C2, D1, D2, D3, D4]