The alcoholic beverage industry has grown incrementally in Ireland with a large number of Microbreweries and distilleries establishing over the past 5 years. This module will aim to investigate the fundamentals of fermentation and brewing with regard to fermentor design and operation, substrates (raw materials), control of the brewing process and downstream processing. The role of yeast will be investigated extensively with emphasis on strain selection, metabolism, genetics and maintenance. Methods to detect and identify spoilage organisms and methods of controlling the brewing process with regard to HACCP will also be investigated. The role of micro-organisms in brewing and distilling.
The fundamentals, operation, sterility and environmental control, HACCP, choice and metabolism of fermentation organisms in the brewing process.
Fermentation technology: Batch, continuous and semi-continuous fermentation systems-process and process controls.
The role of yeast metabolism on brewing substrates and the impact on flavour profiles.
Yeast husbandry; strain selection, propagation, genetics and culture maintainence.
The microbiological quality aspects of beer, wine and selected beverage fermentations and the implementation of HACCP.
Alcoholic beverage spoilage organisms, identification, control and prevention.
Overview of spirits and wine production.
Lectures with the use of audio-visual aids such as video clips.
Material is presented in both lecture and powerpoint format.
Class discussion of relevant topical safety/ functional food issues will be encouraged.
Students are expected to keep abreast of current issues related by the media.
Students are expected to participate in any relevant field trips that may arise
during the module.
Guest speaker visits.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |