UNIT INFORMATION
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This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
| SCI0102 | Yeast and Fermentation Science | ||
| SCHOOL OF NATURAL SCIENCES | |||
| Credit Points: 15 | |||
| Description: | |||
| This unit introduces students to the influence of brewers' yeast, yeast management and fermentation practices. The unit covers the complexities of yeast in biochemical pathways to produce alcohol, carbon dioxide and the many flavour compounds detected in beer. The unit also demonstrates why sometimes brewing yeast does not deliver the desired flavours and how these variations can be managed. Throughout the unit,the theory of fermentation is reinforced with a range of practical exercises. Full Unit Outline | |||
| Disability Standards for Education (Commonwealth 2005) | |||
| For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes, Graduate Attributes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Student Equity, Diversity and Disability Service website: | |||
| http://intranet.ecu.edu.au/student/support/student-equity | |||
Last Updated - Higher Education: 30/04/2009 VET: 30/04/2009