Module Details

Module Code: FOOD6005
Title: Fundamentals of Distilling
Long Title: Fundamentals of Distilling
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module considers aspects of industrial distilling from raw materials to finished product. This is also a preparatory module for the Institute of Brewing & Distilling, General Certificate in Distilling
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Distinguish between cereal, molasses and grape raw material processing operations for spirit production
LO2 Describe the operation of fermenters and distillation columns in the context of spirit production
LO3 Describe the operation of distillery downstream unit operations for co-product separation, maturation, blending and packaging
LO4 Discuss distillery health and safety systems, quality management systems, plant cleaning protocols, engineering, maintenance and process control
LO5 Complete a series of laboratory analyses relating to process and analytical measurements
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Raw material processing
cereal malting, wort preparation, sugar cane conversion to molasses, grape preparation, milling, centrifugation and pressing
Fermentation and Distillation
Principles of alcoholic fermentations, yeast and pitching yeast quality, fermentation vessel design, distillation theory, basic concepts of batch and continuous distillation, the role of copper, batch still operation, cut points for flavour control, double and triple distillation, two column distillation processes, neutral spirit production, Whiskey, rum and brandy distillation
Post distillation flavour control
Role of wood and wood treatment, changes during maturation and blending, botanicals and methods of use for gin production, vodka production. Co products and production of animal feed,
Packaging
Spirit preparation for packaging, identification and protection of packages and the detection and prevention of fraud,
Utilities
Sustainability, energy use, water quality and water treatment, effluent and packaging waste
Health & Safety
Flammability and explosion risks of alcohol, detergents and sterilants, microbial control, CIP, hygiene design
Engineering and Process Control
Effective maintenance systems, performance improvement, product consistency, quality parameters, Quality Management Systems
Flavour control
Flavour evaluation and testing
Laboratory
vapour liquid equilibrium, batch and continuous column operation, gravity determination, water quality parameters, contamination control, process control, filtration, sedimentation
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 25
Timing Week 8 Learning Outcomes 1,2,3
Assessment Description
Relating to course material
Assessment Type Practical/Skills Evaluation % of Total Mark 25
Timing Every Second Week Learning Outcomes 1,2,3,4,5
Assessment Description
Laboratory and site visit reports
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End-of-Semester Formal Exam
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of course material Every Week 2.00 2
Lab Contact Laboratory Practicals Every Second Week 1.00 2
Lecturer-Supervised Learning (Contact) Contact Site visits Once per semester 0.25 3.75
Independent & Directed Learning (Non-contact) Non Contact Study of course material and compilation of laboratory reports Every Week 3.75 3.75
Total Hours 11.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.25
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of course material Every Week 2.00 2
Lab Contact Laboratory Practicals Every Second Week 1.00 2
Lecturer-Supervised Learning (Contact) Contact Site visits Once per semester 0.25 3.75
Independent & Directed Learning (Non-contact) Non Contact Study of course material and compilation of laboratory reports Every Week 3.75 3.75
Total Hours 11.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.25
 
Module Resources
Recommended Book Resources
  • Ingledew, W.M. (2009), The Alcohol Textbook: A reference for the Beverage, Fuel and Industrial Alcohol Industries, 5th Ed. Nottingham University Press, [ISBN: 1904761658].
  • Inge Russell, Graham Stewart. (2014), Whisky: Technology, Production and Marketing, 2nd. Elsevier, [ISBN: 9780124017351].
This module does not have any article/paper resources
Other Resources
  • Magazine, Institute or Brewing & Distilling. Brewer and Distiller International.
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 4 Elective