| Module Title: | Yeast Biology |
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| Language of Instruction: | English |
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| Module Delivered In |
No Programmes
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| 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.
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| 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
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| 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 |
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Yeast
Yeast cells, cell organelles, yeast growth and division, budding, characteristics of brewing yeasts
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Characteristics of yeast
Genetic characteristics, differentiation of brewing yeast strains, DNA fingerprinting, benefits of genetically modifying yeast for the brewing industry
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Yeast strains
Characterisation of yeast strains, distinguishing yeast strains,
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Yeast metabolism
Carbohydrate and sugar uptake, metabolism, femernation, Pasteur Effect, Crabtree effect
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Flavour
Biochemical mechanisms resulting in flavour compounds, alcohols, esters, carbonyls
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Yeast growth
Factors affecting yeast growth, oxygen, vitamins, ions (phosphosours, hydrogen, sodium, magnesium, calcium, potassium), cations
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Yeast cultures
Yeast propogation from pure cultures, effects of bacteria and wild yeasts, determining pitch rate, viability and vitality, yeast storage
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Yeast flocculation
Flocculation mechanisms, assessing flocculation and sedimentation, adhesion and sedimentation, harvesting
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Yeast genomics
Yeast evolution, genetic improvement, interrelationships
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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.
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| Assessment Breakdown | % |
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| Continuous Assessment | 10.00% |
| Practical | 40.00% |
| End of Module Formal Examination | 50.00% |
| Special Regulation |
| Students must achieve a minimum grade (35%) in both the practical/CA and final examination. |
| Continuous Assessment |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Examination |
Short examination |
1,2,3 |
10.00 |
n/a |
| Practical |
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| 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 |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Formal Exam |
Final examination |
1,2,3 |
50.00 |
End-of-Semester |
| Continuous Assessment |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Examination |
n/a |
1,2 |
10.00 |
n/a |
| Practical |
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| 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 |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Formal Exam |
n/a |
1,2,4,5 |
50.00 |
End-of-Semester |
SETU Carlow Campus 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 |
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