| Effective Term: | 2024/05 |
| Institute / School : | Institute of Innovation, Science & Sustainability |
| Unit Title: | Yeast and Fermentation |
| Unit ID: | SCBRW5083 |
| Credit Points: | 15.00 |
| Prerequisite(s): | Nil |
| Co-requisite(s): | Nil |
| Exclusion(s): | Nil |
| ASCED: | 019905 |
| Other Change: | |
| Brief description of the Unit |
This unit will describe the processes which occur during the fermentation of beer and related products. Topics to be covered include: yeast characteristics, requirements, maintenance, propagation and handling; fermenter design and operation; and fermentation biochemistry and flavour formation pathways. |
| Grade Scheme: | Graded (HD, D, C, P, MF, F, XF) |
| Work Experience Indicator: |
| No work experience |
| Placement Component: | |
| Supplementary Assessment:No |
| Supplementary assessment is not available to students who gain a fail in this Unit. |
| Course Level: |
| Level of Unit in Course | AQF Level(s) of Course | | 5 | 6 | 7 | 8 | 9 | 10 | | Introductory | | | | | | | | Intermediate | | | |  | | | | Advanced | | | | | | |
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| Learning Outcomes: |
| Knowledge: |
| K1. | Describe each of the various aspects of yeast management / husbandry in a brewery. |
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| K2. | Describe the biochemical processes occurring during fermentation. |
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| K3. | Compare and contrast the variety of fermentation processes and equipment available. |
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| K4. | Compare and contrast fermentation conditions and the resulting effects on the sensory attributes of the final beer. |
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| Skills: |
| S1. | Evaluate the cell count, viability and vitality of yeast cells. |
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| S2. | Analyse and assess fermentation data and profiles. |
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| S3. | Competently communicate with scientific staff via technical reports. |
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| Application of knowledge and skills: |
| A1. | Develop procedures for fermentation management and control. |
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| A2. | Effectively and efficiently access and evaluate scientific information relevant to brewing. |
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| Unit Content: |
•The following material will be normally presented during this unit
•Yeast management / husbandry including: maintenance, propagation, handling and storage, viability and vitality.
•Fermentation Biochemistry including: yeast flocculation, nutrition, metabolic and flavour formation pathways.
•Fermentation management and control including: design and operation of fermenters, monitoring of fermentations, growth kinetics, etc. |
| Graduate Attributes: |
| | Learning Outcomes Assessed | Assessment Tasks | Assessment Type | Weighting | | 1. | K1-K4, S1-S3, A2 | Tutorial questions - short answers to technical questions covering all aspects of yeast and fermentation. | Tutorial questions. | 30-50% | | 2. | S1-S3, A1-A2 and any of K1-K4 | Case study - an assignment requiring analysis and / or development of fermentation monitoring data / protocols. | Assignment. | 20-40% | | 3. | K1-K4, A2 | On-line multiple choice tests. | On-line tests. | 20-30% |
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