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Beverage Microbiology and Biochemistry

Course code


Course type



Level 9



Senior course leader

Annie Hill



Course Aims

This course is designed for students with little previous experience of biochemistry and microbiology and aims to:

Provide learners with a solid background in microbiology and biochemistry topics relevant to the brewing and distilling industries at both the fundamental and applied levels.

Allow learners to develop the "building blocks" for future courses containing microbiological and biochemical content.

Provide a clear description of the latest advances in biotechnology and genetics pertinent to the brewing and distilling industries.

Learning Outcomes

Outcome Category (see details below)

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.


Learning outcome categories

Understanding, Knowledge and Cognitive Skills
Scholarship, Enquiry and Research (Research-Informed Learning)
Industrial, Commercial and Professional Practice
Autonomy, accountability and working with others
Communication, Numeracy and ICT

Course Availability

This course is available at the following locations:

Location Study Period
September (Semester 1)
September (Semester 1)
Course Version: 2.0