2024/25 Undergraduate Module Catalogue

FOOD1071 Traditional and Alcoholic Beverages

10 creditsClass Size: 150

Module manager: Dr. Darren Greetham
Email: D.Greetham@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

This module is mutually exclusive with

FOOD1171

Traditional and Alcoholic Beverages

This module is approved as a discovery module

Module summary

This module will explore the history of alcoholic beverage production, the scientific principles and processes behind modern production, and the place of alcoholic beverages in society. Specialist areas you may cover include the effects of grape varieties, the importance of sterilisation in brewing on wine flavour, and the role of alcohol in human health.   As part of this module, students will participate in a group brewing practice and presentation of their own beer product.  

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
On completion of this module, students are expected to:
1. Identify and explain the processing of beer, wine, and distilled spirits
2. Examine how ingredients modify the taste, quality, and profile of products.
3. Explore the health effects of alcoholic beverages 



4.Develop effective verbal and written communication skills
5.Time and project management
6. Develop effective and engaging oral and visual presentations targeted at different audiences.

Syllabus

Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module

Teaching methods

Delivery type	Number	Length hours	Student hours
Lectures	11	1.00	11.00
seminars	1	6.00	6.00
Practicals	1	2.00	2.00
Private study hours			81.00
Total Contact hours			19.00
Total hours (100hr per 10 credits)			100.00

Opportunities for Formative Feedback

Formative feedback in an MCQ and in-person discussions during practical sessions. 

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	Coursework	60.00
Total percentage (Assessment Coursework)		60.00

Resit can be conducted by producing individual poster with associated analyses. Coursework would be a group work (modulated with peer-evaluation) where student collect and analyse data. This will be presented via a poster.

Exams

Exam type	Exam duration	% of formal assessment
Online MCQ	1 hr	40.00
Total percentage (Assessment Exams)		40.00

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: 08/08/2024

Disclaimer

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