Beer Analysis and Quality Management
| Code | School | Level | Credits | Semesters |
| BIOS4040 | Biosciences | 4 | 10 | Autumn UK |
- Code
- BIOS4040
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Autumn UK
Summary
This module covers the development and management of a quality programme in a brewery with a strong emphasis on the analytical methods used. Quality governance, quality management and the key supporting functions (Asset care, GMP, record keeping) are discussed. The decision process to determine what to test and which methods to be used are covered (HACCP, setting of specification, handling of process data). Supporting this is a virtual lab that covers the various methods used in beer analysis including their principles and methodology. Finally the various accreditation programmes available are summarised.
Target Students
Students registered for the MSc in Brewing Science and Practice or Diploma in Brewing Science or MRes Brewing Science. 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. 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 h per week. e-learning component (30 hours); directed reading, self study and self-assessment (12 hours) lectures (18 hours); Practical Classes (6 hours) Coursework 1 (15 hours); Revision & Examination (19 hours).
Assessment
- 20% Coursework 1: Quality calculations and short answer questions on quality management (1500 word)
- 80% Exam 1 (2-hour): Written exam.
Assessed by end of autumn semester
Educational Aims
To provide an understanding of the underlying science and technology of the chemical and physical properties of beer and the analytical techniques by which they are commonly measured. The module forms a part of the cross-disciplinary “processes and practice” component of the MSc in Brewing Science and Practice and PGDip Brewing Science. It builds on the core brewing science modules and extends themes forming a holistic view of the development of beer quality attributes and the systems by which these are measured and monitored.Learning Outcomes
On successful completion of the module students will:
- Understand the key components of a quality management programme and how it should be applied to brewery operations to achieve consistent product quality [A2, A5]
- Understand the principles and appropriate application of analytical methods for the analysis of beer [A1, A8]
- Understand the key areas which are essential to gain accreditation of a quality management system [A2, A6]
- Be able to perform calculations to statistically analyse process data, determine quality limits and correctly display trend data [A5, A8, B2, B3, C3, C5, D1, D3]
- Have developed laboratory skills associated with beer analysis [C4].