Downstream Processing

Unit Outline (Higher Education)

Level of Unit in Course

AQF Level(s) of Course

Level of Unit in Course

Introductory

Intermediate

Effective Term:

2024/20

Institute / School :

Institute of Innovation, Science & Sustainability

Unit Title:

Downstream Processing

Unit ID:

SCBRW5086

Credit Points:

15.00

Prerequisite(s):

Nil

Co-requisite(s):

Nil

Exclusion(s):

(SF487)

ASCED:

030307

Other Change:

Brief description of the Unit

This course will present a broad overview of the downstream processes that occur after fermentation and the scientific principles behind them. It will include the theory and practice of processes such as: clarification, sedimentation and filtration; carbonation, principles and processes of biological stabilisation; and filtration.

Grade Scheme:

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

Work Experience Indicator:

Placement Component: No

Supplementary Assessment:

Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment

Course Level:

Learning Outcomes:

Knowledge:

K1.	Compare and contrast the principles and processes of clarification - sedimentation, centrifugation, filtration.

K2.	Compare and contrast the principles and practises of biological stabilisation - flash pasteurisation, tunnel pasteurisation, sterile filtration.

K3.	Describe methods of carbonation and calculate carbonation levels.

K4.	Compare and contrast appropriate analyses and specifications to assess beer quality.

Skills:

S1.	Analyse beer attributes.

S2.	Effectively and efficiently access information relevant to brewing.

Application of knowledge and skills:

A1.	Formulate and evaluate beer specification sheets.

A2.	Critically evaluate scientific data.

Unit Content:

•This course will describe the downstream processes that occur after fermentation and the science behind them. It will include the processes of:
•Flavour Maturation.
•Clarification.
•Sedimentation.
•Quality Adjustment and Control.
•Filtration.
•Non Biological Stabilisation.
•Biological Stabilisation.
•Carbonation.

Graduate Attributes:

	Learning Outcomes Assessed	Assessment Tasks	Assessment Type	Weighting
1.	K1-K4, S1-S2, A2	Tutorial questions - short answers to technical questions covering all aspects of downstream processing.	Tutorial questions.	30-50%
2.	S1-S2, A1-A2 and any of K1-K4	Case study - an assignment requiring analysis of beer specifications and / or development of appropriate data / protocols.	Assignment.	20-40%
3.	K1, K2, K3, K4, A2	On-line multiple choice tests.	On-line tests.	20-30%

Adopted Reference Style:

Australian Harvard

Professional Standards / Competencies:

Standard / Competency

Threshold Learning Outcomes - Science: Initial

Attribute			Assessed	Level
1 Understanding Science
	1.1 Demonstrate a coherent understanding of science.
		1.1.1 Articulating the methods of science and explaining why current scientific knowledge is both contestable and testable by further inquiry.	No	Intermediate
		1.1.2 Explaining the role and relevance of science in society.	No	Intermediate
2 Scientific Knowledge
	2.1 Exhibit depth and breadth of scientific knowledge.
		2.1.1 Demonstrating well-developed knowledge in at least one disciplinary area.	Yes	Intermediate
		2.1.2 Demonstrating knowledge in at least one other disciplinary area.	No	Intermediate
3 Inquiry and Problem Solving
	3.1 Critically analyse and solve scientific problems.
		3.1.1 Gathering, synthesising and critically evaluating information from a range of source.	Yes	Intermediate
		3.1.2 Designing and planning an investigation.	No	Intermediate
		3.1.3 Selecting and applying practical and / or theoretical techniques or tools in order to conduct an investigation.	Yes	Intermediate
		3.1.4 Collecting, accurately recording, interpreting and drawing conclusions from scientific data.	Yes	Intermediate
4 Communication
	4.1 Be effective communicators of science.
		4.1.1 Communicating scientific results, information, or arguments, to a range of audiences, for a range of purposes, and using a variety of modes.	Yes	Intermediate
		4.1.2 Communication to other audiences.	No	Intermediate
5 Personal and Professional Responsibility
	5.1 Be accountable for their own learning and scientific work.
		5.1.1 Being independent and self-directed learners.	Yes	Intermediate
		5.1.2 Working effectively, responsibly and safely in an individual or team context.	No	Intermediate
		5.1.3 Demonstrating knowledge of the regulatory frameworks relevant to their disciplinary area and personally practising ethical conduct.	No	Intermediate