2021/22 Undergraduate Module Catalogue

FOOD1131 Traditional Alcoholic Beverages

10 creditsClass Size: 150

Module manager: Dr Amin Sadeghpour
Email: A.Sadeghpour@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2021/22

This module is mutually exclusive with

FOOD1130

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 the steps required to make your own alcoholic beverage? Are you interested in discovering how taste and flavour are affected by ingredients and the different processes involved with alcohol production? If your answer to these questions is yes then enrol in this module. The module will consider the history of the production of alcoholic beverages and their place in society, as well as the scientific principles and processes behind modern production. Other topics will include the effect of grape varietals on wine flavour, the role of alcohol in human health and the importance of sterilisation in brewing. This 10 credit module is taught with lectures throughout the semester and will include a brewing demonstration with a group assessment worth 30% of the module mark. The remaining 70% of assessment will be a multiple choice exam. Traditional Alcoholic Beverages is suitable for all students with any background, and should appeal to anyone who has an interest in wine, beer or spirits.

Objectives

- Demonstrate an understanding of the processes used to manufacture beer, wine and spirits.
- Understand the underpinning scientific principles in producing alcoholic beverages.
- Understand how processing and ingredients effect flavour in alcoholic beverages.
- Apply theoretical understanding in the design and production of an alcoholic beverage.

Learning outcomes
1. Describe how to produce beer, wine (red and white) and distilled spirits
2. Understand how each step of the processes used to make beer, wine and spirits alter the flavour and quality of the final product
3. Understand the positive and negative effects of alcohol on human health

Skills outcomes
Problem solving, Creativity, Design skills

Syllabus

History of the production of alcoholic beverages.
Flavour extraction and the relationship between sugar content and alcohol concentration.
Traditional beer brewing process; malting and mashing, boiling, fermentation and conditioning.
Grapes and cultivation.
Commercial wine production and production of fruit wine.
Fortified wine and champagne manufacture.
Production of distilled spirits.
Health effects of alcohol.

Teaching methods

Delivery type	Number	Length hours	Student hours
Group Project	1	10.00	10.00
Lecture	10	1.00	10.00
Independent online learning hours			3.00
Private study hours			77.00
Total Contact hours			20.00
Total hours (100hr per 10 credits)			100.00

Private study

Private study includes:
• Online unassessed practice quizzes for brewing calculations n (2 hours)
• Further research through the further reading links provided at the end of each lecture (25 hours)
• Revision of lecture material and exam preparation (25 hours)
• Calculation of brewing ingredients and brewing exercise (10 hours)
• Design of brewing poster (15 hours)
Total = 77 hours

Opportunities for Formative Feedback

There are two opportunities for formative feedback for students to monitor their progress. The first is an online MCQ hosted on Minerva which covers the calculation section of the course. Upon completion, the students are given feedback on their incorrect responses. It is important for students to get practice with these calculations as they form an integral part of the summative coursework assessment. Students are also shown examples of the coursework assessment from previous years to judge their own work against prior to submission. The other formative assessment available to students prior to the end of the course is an online MCQ hosted on Minerva. This lets students assess their capabilities prior to sitting the final summative assessment for the course.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Group Project	Design and brew beer + poster	30.00
Total percentage (Assessment Coursework)		30.00

Alternative coursework is set for a resit.

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	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 website

Last updated: 30/06/2021 16:21:40

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