Module Title:Yeast Biology
Language of Instruction:English
Credits: 5
NFQ Level:6
Module Delivered In 1 programme(s)
Teaching & Learning Strategies: The purpose of the theory component is to provide the learner with a broad overview of each topic in the syllabus. Lectures will be in a format that encourages active learning and learner autonomy and will form the basis for further critical independent enquiry. Competency skills are developed by learners in a laboratory environment whilst working both individually and in groups. Practical classes allow learners to explore and develop real world applied learning environment in the application of theory.
Module Aim: To provide students with a foundation knowledge in yeast biology and its application in brewing and distilling
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Describe yeast cells, growth and division, and characteristics of brewing yeasts
LO2 Explain yeast typing, genetic modification and the application of yeast in brewing
LO3 Describe yeast metabolism, growth and factors influencing growth and flavour
LO4 Develop practical skills in yeast growing
LO5 Describe yeast propogation
LO6 Measure yeast pitching rate, viability and vitality
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
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.
No requirements listed
 

Module Content & Assessment

Indicative Content
Yeast
Yeast cells, cell organelles, yeast growth and division, budding, characteristics of brewing yeasts
Characteristics of yeast
Genetic characteristics, differentiation of brewing yeast strains, DNA fingerprinting, benefits of genetically modifying yeast for the brewing industry
Yeast strains
Characterisation of yeast strains, distinguishing yeast strains,
Yeast metabolism
Carbohydrate and sugar uptake, metabolism, femernation, Pasteur Effect, Crabtree effect
Flavour
Biochemical mechanisms resulting in flavour compounds, alcohols, esters, carbonyls
Yeast growth
Factors affecting yeast growth, oxygen, vitamins, ions (phosphosours, hydrogen, sodium, magnesium, calcium, potassium), cations
Yeast cultures
Yeast propogation from pure cultures, effects of bacteria and wild yeasts, determining pitch rate, viability and vitality, yeast storage
Yeast flocculation
Flocculation mechanisms, assessing flocculation and sedimentation, adhesion and sedimentation, harvesting
Yeast genomics
Yeast evolution, genetic improvement, interrelationships
Practicals
1. Study of the yeast cell. 2. Identification and isolation of brewing and wild yeast. 3. Isolation and identification of common brewery contaminants. 4. Demonstration of the Pasteur and Crabtree effects in brewing yeast. 5. Demonstration of the effect of oxygen, sterols and pitching rate of the growth of brewing yeast. 6. Lab-scale beer fermentation. 7. Post-fermentation beer processing – clarification, centrifugation and maturation. 8. Yeast flocculation – the effect of ions and water type. 9. Selection of non-flocculent and non-maltotriose fermenting mutants. 10. Comparison of brewing yeast strains – flavour production by yeast.
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Examination Short examination 1,2,3 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Laboratory write up 4,5 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Final examination 1,2,3 50.00 End-of-Semester
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Examination n/a 1,2 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation n/a 3,4,6 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam n/a 1,2,4,5 50.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 1.00
Laboratory 30 Weeks per Stage 1.00
Independent Learning 30 Weeks per Stage 1.00
Total Hours 90.00
Workload: Part Time
Workload Type Frequency Average Weekly Learner Workload
Practicals 15 Weeks per Stage 3.00
Independent Learning 15 Weeks per Stage 3.67
Total Hours 100.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 2 Mandatory