FOOD6007 - Beverage Science

Module Details

Module Code: FOOD6007
Title: Beverage Science
Long Title: Beverage Science
NFQ Level: Fundamental
Valid From: Semester 1 - 2019/20 ( September 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module gives the learner an introduction to the study of beverages, their properties, methods of processing, preparation and storage. The topics are covered with the food service industries in mind.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Outline the major classes of beverages and demonstrate how to interpret their nutritional labels.
LO2 Describe the physio-chemical and sensory properties of beverages and recognize their influence on preparation and storage.
LO3 Identify common physical and chemical measurements used in the production, preparation and storage of beverages.
LO4 Explain the principle unit operations employed in the safe production of beverages.
LO5 Perform relevant practicals, interpret results and complete laboratory worksheets.
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
Classification of Beverages
What is a beverage? How are they classified? Constituents of beverages and interpretation of their nutritional labels.
Physiochemical properties of Beverages
Describe properties such as flow of liquids and gases, gas solubility, appearance, colour and sensory, density, freezing point, melting point, boiling point and particle size. Demonstrate the impacts of these properties on the processing, preparation and storage of beverages.
Metrics for Beverages
Explain units of solution concentration, % alcohol and % sugar content, units of volume, pH, Brix %, carbonation and gas solubility. Introduction to pressure, heat and energy in the context of beverage production, preparation and storage.
Unit Operations for processing Beverages:
Presentation of unit operations including, distilling, fermenting, filtration,freeze drying, juicing, infusion, pasteurising and homogenisation with reference to beer, spirits, cider, soft drinks and stimulating drinks.
Why do beverages have a limited shelf life?
Introduce microbiological considerations and decomposition of beverages in regard to preparation and storage. Hazard Analysis and Critical Control Point (HACCP) analysis.
Laboratory Programme
Site visit, bioreactor instrumentation, contamination control lab, brewing/fermentation lab, calibration and measurement lab.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 40
Timing Every Second Week Learning Outcomes 1,2,3,4
Assessment Description
15 minute in-class assessments
Assessment Type Practical/Skills Evaluation % of Total Mark 25
Timing Every Second Week Learning Outcomes 1,2,3,4,5
Assessment Description
Laboratory Programme
Assessment Type Presentation % of Total Mark 15
Timing Week 12 Learning Outcomes 1,2,3,4
Assessment Description
Students present a 'bluffer's guide' to a beverage
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 13 Learning Outcomes 1,2,3,4
Assessment Description
1 hour review assessment
No End of Module Formal Examination
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 Exposition of theory with illustrative examples Every Week 2.00 2
Lab Contact Laboratory Practicals Every Second Week 1.00 2
Independent Learning Non Contact Study of lecture material and excerise sheets. Research for presentation. Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Exposition of theory with illustrative examples Every Week 2.00 2
Lab Contact Laboratory Practicals Every Second Week 1.00 2
Independent Learning Non Contact Study of lecture material and excerise sheets. Research for presentation. Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Grumezescu A, Holban A. M.. (2018), Production and Management of Beverages, 1. Woodhead publishing, [available as an ebook], [ISBN: 9780128152607].
  • Hennessy & Jensen. (2014), Slainte: The Complete Guide to Irish Craft Beer and Cider, New Island Books, [ISBN: 9781848403741].
  • Bamforth, CW. (2005), Food, Fermentation and Micro-Organisms, 1st. John Wiley & Sons, [available as an ebook], [ISBN: 9780632059874].
Supplementary Book Resources
  • Ashurst P. R.. (2016), Chemistry and Technology of Solf Drinks and Fruit Juices, 3. 3-8, Wiley - Blackwell, [available as an ebook], [ISBN: 978-1-444-333].
  • Barth E.. (2013), The Chemistry of Beer, 1. John Wiley & Sons, Incorporated, [available as an ebook], [ISBN: 978-1-118-674].
  • Thurston, RW, Morris, J, & Steiman, S. (2013), Coffee : A Comprehensive Guide to the Bean, the Beverage, and the Industry., Rowman & Littlefield Publishers, [available as an ebook], [ISBN: 1442214406].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 3 Mandatory