2024/25 Undergraduate Module Catalogue

FOOD1171 Traditional and Alcoholic Beverages

10 creditsClass Size: 150

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

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

This module is mutually exclusive with

FOOD1071

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 will 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. Develop an understanding of how ingredients modify taste, quality, and profile of products. 
3. examine the health effects of alcoholic beverages 

Skills learning outcomes
4. the ability to (both within verbal and written communication) be clear, concise and focused; being able to tailor your message for the audience and listening to the views of others. 
5. the ability to plan time, prioritise tasks and organise academic and personal commitments effectively 
6. the ability to deliver effective and engaging oral and visual presentations to a variety of 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	Group work	60.00
Total percentage (Assessment Coursework)		60.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

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

Browse Other Catalogues

• Undergraduate module catalogue
• Taught Postgraduate module catalogue
• Undergraduate programme catalogue
• Taught Postgraduate programme catalogue

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD