Learning outcome
1.1

1.1 Demonstrate a coherent understanding of science.
2.1

2.1 Exhibit depth and breadth of scientific knowledge.
3.1

3.1 Critically analyse and solve scientific problems.
4.1

4.1 Be effective communicators of science.
5.1

5.1 Be accountable for their own learning and scientific work.
A1

<p>Develop procedures for fermentation management and control.</p>
A2

<p>Effectively and efficiently access and evaluate scientific information relevant to brewing.</p>
K1

<p>Describe each of the various aspects of yeast management / husbandry in a brewery.</p>
K2

<p>Describe the biochemical processes occurring during fermentation.</p>
K3

<p>Compare and contrast the variety of fermentation processes and equipment available.</p>
K4

<p>Compare and contrast fermentation conditions and the resulting effects on the sensory attributes of the final beer.</p>
S1

<p>Evaluate the cell count, viability and vitality of yeast cells.</p>
S2

<p>Analyse and assess fermentation data and profiles.</p>
S3

<p>Competently communicate with scientific staff via technical reports.</p>