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2023/24 Undergraduate Module Catalogue
FOOD1130 Traditional Alcoholic Beverages
10 creditsClass Size: 150
Module manager: Dr Amin Sadeghpour
Email: A.Sadeghpour@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2023/24
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 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. 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 (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 | Brewing practice and Poster | 60.00 |
Total percentage (Assessment Coursework) | 60.00 |
Alternative coursework is set for a resit.
Exams
Exam type | Exam duration | % of formal assessment |
Online Time-Limited assessment | 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 websiteLast updated: 17/07/2023
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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