Malt and Beer Analysis

Unit Outline (Higher Education)

Level of Unit in Course

AQF Level(s) of Course

Level of Unit in Course

Introductory

Intermediate

Effective Term:

2024/05

Institute / School :

Institute of Innovation, Science & Sustainability

Unit Title:

Malt and Beer Analysis

Unit ID:

SCBRW5084

Credit Points:

15.00

Prerequisite(s):

(SCBRW5082 or SF481) (SCBRW5083 or SF482)

Co-requisite(s):

Nil

Exclusion(s):

Nil

ASCED:

019905

Other Change:

Brief description of the Unit

This course will present a general introduction to quality management and total quality control. It includes a broad overview of the terminology used and importantly the types of initiatives undertaken as part of quality management. It will also cover the recommended methods of analysis (EBC, ASBC & IOB) to determine quality parameters of raw materials, worts, yeast and beer.

Grade Scheme:

Graded (HD, D, C, P, MF, F, XF)

Work Experience Indicator:

No work experience

Placement Component: No

Supplementary Assessment:No

Supplementary assessment is not available to students who gain a fail in this Unit.

Course Level:

Learning Outcomes:

Knowledge:

K1.	Describe the principles and processes of quality management.

K2.	Define the role of quality control and quality assurance in beer production.

K3.	Interpret the legal / regulatory requirements for producing, marketing and selling beer.

K4.	Describe fundamental principles of analysis.

K5.	Define and describe analyses used in the chemical evaluation of beer.

Skills:

S1.	Perform a food safety audit.

S2.	Appraise analyses of barley, malt and beer performed according to relevant industry standards.

S3.	Select the appropriate analytical technique for raw materials, wort and beer analysis.

Application of knowledge and skills:

A1.	Develop a HACCP Plan for a brewery.

A2.	Develop quality specifications for a beer product.

Unit Content:

The following material will be normally presented during this course. This unit will describe the function and performance of many analyses used to assess malt and beer quality.

Topics may include:

1. The philosophies of quality management and definitions of the various terminologies commonly used.

2. Preparation and auditing of quality manuals.

3. Principles of food safety and ethics.

4. The components of a quality control / quality assurance system.

5. Quality planning and appraisal.

6. Preparation of a Hazard Analysis of Critical Control Point (HACCP) Plan.

7. Introduction to statistical process control.

8. Introduction to specific quality analyses in beer production.

Graduate Attributes:

	Learning Outcomes Assessed	Assessment Tasks	Assessment Type	Weighting
1.	K1-K3, S1, A1	Case study - based on one or more components of a food safety / food quality plan for beer production in a microbrewery.	Tutorial questions.	30-50%
2.	K4, K5, S2, S3, A2	Assignment - addressing methods of analysis and / or data analysis of beer and / or raw materials.	Assignment.	20-40%
3.	K1-K5	On-line multiple choice tests.	On-line tests.	20-30%

Adopted Reference Style:

Australian Harvard ()

Professional Standards / Competencies:

Standard / Competency