UNIT INFORMATION

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SCI5162 Yeast and Beer
SCHOOL OF NATURAL SCIENCES
Credit Points: 20
 
Description:

This unit will provide students with an understanding of the fermentation, maturation and clarification processes to produce beer from wort. It will explain the physical and chemical changes that occur and the biochemistry involved in yeast metabolism. Hygiene practices and the microbiology of spoilage organisms are discussed. The unit will also provide students with an understanding of quality management and the major influences on beer stability



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: 15/03/2014 VET: 14/05/2014