Beverage Microbiology and Biochemistry

On completion of this course, the learner will be able to:

Demonstrate a working knowledge of the basic principles of biochemistry and microbiology.

Understand the origins of modern microbiology and biochemistry.

Understand the classification of living organisms.

Understand the fundamental characteristics of different microorganisms.

Understand the basic techniques used to examine microorganisms.

Describe the structures of carbohydrates, proteins, nucleic acids and lipids and report on how they may be quantified and used.

Understand how cells generate energy and synthesise their cellular components.

Demonstrate a clear understanding of microbial growth and nutrition.

Report on microbial enzymes - how they work, the different types of enzyme and what they do, how they are produced on an industrial scale and how they are applied in industrial processes.

Describe the major uses of microorganisms in relation to the production of food, alcohol, polysaccharides, antibiotics and other health care compounds.

Report on micro-organisms responsible for beer spoilage.

Have a basic understanding of the methods by which micro-organisms may be genetically altered to either produce improved products or to produce entirely new compounds.

On completion of this course, the learner will be able to:

Undertake private study.

Practice revision and exam technique.

Gain relevant work related experiences.

Develop a network of contacts and share experiences.

Build self-confidence.

Improve understanding and summarising skills.

Practice writing reports and essays.

Utilise goal setting and action planning skills.