| Effective Term: | 2024/05 |
| 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: |
| No work experience |
| Placement Component: | |
| Supplementary Assessment:Yes |
| 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: |
| 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. | Compare and contrast the principles and processes of clarification - sedimentation, centrifugation, filtration. |
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| K2. | Compare and contrast the principles and practises of biological stabilisation - flash pasteurisation, tunnel pasteurisation, sterile filtration. |
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| K3. | Describe methods of carbonation and calculate carbonation levels. |
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| K4. | Compare and contrast appropriate analyses and specifications to assess beer quality. |
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| Skills: |
| S1. | Analyse beer attributes. |
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| S2. | Effectively and efficiently access information relevant to brewing. |
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| Application of knowledge and skills: |
| A1. | Formulate and evaluate beer specification sheets. |
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| A2. | Critically evaluate scientific data. |
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| 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-K4, A2 | On-line multiple choice tests. | On-line tests. | 20-30% |
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