2016/17 Undergraduate Module Catalogue
FOOD1130 Traditional Alcoholic Beverages
10 creditsClass Size: 150
Module manager: Mr P Kajda
Email: P.K.Kajda@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2016/17
This module is mutually exclusive with
| FOOD1131 | Traditional Alcoholic Beverages |
This module is approved as a discovery module
Module summary
- Do you have an interest in wine or beer? Would you like to know how to make alcoholic beverages? - Are you interested in discovering how taste and flavour are affected by ingredients and brewing processes? - Would you like to visit breweries or a vineyard and sample the produce? If your answer to these questions is yes then enrol on this module.Comments from recent students taking this module: Why can't other modules be like this? I will recommend this course to all my friends. The best module I've attended.The module will consider the history of the production of alcoholic beverages and their place in society, in addition to scientific principles behind the production. Other topics will include how the position of a vineyard affects wine, and how the wine-maker's treatment of the production affects the flavour and quality of the wine.This 10 credit module is taught with lectures throughout semester 1, with coursework, worth 30% of the module mark. Brewery and vineyard visits will be early evening or late afternoon. Traditional Alcoholic Beverages is suitable for all students with any background, and should appeal to anyone who has an interest in wine or beer. If you want to know more then please email Paul Kajda with your questions.Objectives
On completion of this module, student should be able to:- demonstrate an understanding of the processes used to manufacture traditional ales and wines.
- understand the underpinning scientific principles in producing alcoholic beverages.
- apply theoretical considerations to the design of processes to produce alcoholic beverages based on industrial visits to a brewery and in designing and brewing a beer style.
- demonstrate the ability to work as part of a team.
Skills outcomes
Record keeping, problem solving, planning.
Syllabus
- History and principles of production of alcoholic beverages, flavour extraction and relationship between sugar and alcohol concentration.
- Traditional English Country wines and development of home brewing practices.
- Commercial wine production: grapes and cultivation, red wine, white wine and champagne manufacture.
- Traditional brewing process; malting and mashing: boiling process: fermentation and post fermentation treatment.
- Use of flowsheets to predict production processes.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Visit | 1 | 3.00 | 3.00 |
| Group Project | 1 | 8.00 | 8.00 |
| Lecture | 11 | 1.00 | 11.00 |
| Private study hours | 78.00 | ||
| Total Contact hours | 22.00 | ||
| Total hours (100hr per 10 credits) | 100.00 | ||
Private study
- Preparation of flow sheets fron site visits: 4 hours- Planning and carrying out of brewing exercise + poster: 20 hours
- Reading from lectures: 29 hours
- Preparation and revision for exams: 25 hours
Opportunities for Formative Feedback
Attendance at lectures and from flow sheets produced from site visit and from group project throughout the semester.Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Group Project | Design and brew beer and poster | 30.00 |
| Total percentage (Assessment Coursework) | 30.00 | |
If the brewery visit cannot be attended then alternative coursework is set. Alternative coursework is set for a resit.
Exams
| Exam type | Exam duration | % of formal assessment |
| Standard exam (closed essays, MCQs etc) | 1 hr 00 mins | 70.00 |
| Total percentage (Assessment Exams) | 70.00 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading list
The reading list is available from the Library websiteLast updated: 10/09/2012
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- Undergraduate module catalogue
- Taught Postgraduate module catalogue
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- Taught Postgraduate programme catalogue
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