Handbook home
Beer Styles and Sensory Analysis (FOOD10001)
Undergraduate level 1Points: 12.5On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability(Quotas apply) | Semester 1 |
---|---|
Fees | Look up fees |
The subject will introduce students to the economic, technological, historical and social aspects that have led to the development of distinctive styles of beer. Students will gain an understanding of what contributes to each style and how sensory assessment of beer is conducted. In addition students will learn about health impacts of alcohol and the responsible service of alcohol.
Note – Beer tasting is compulsory. Participants must be 18 years or over
Intended learning outcomes
On completion of this subject students should be able to :
- Outline the major steps in the brewing process.
- Describe how economic, technological and social factors have influenced the development of brewing.
- Analyse how distinct styles of beer have arisen due to local differences in the brewing process.
- Explain how sensory panels are organised and how sensory analysis is conducted.
- Implement and explain the Responsible Service of Alcohol.
- Describe the elements that contribute to sensory analysis of foods and beverages.
Generic skills
On completion of this subject students should have developed the following generic skills:
- An ability to derive, interpret and evaluate social, historical, technical and economic information from a wide variety of sources
- The ability to develop interdisciplinary knowledge and across broad discipline areas
- Skills in observation, critical analysis and report writing
- A capacity for independent critical thought, rational inquiry and self-directed learning and research
- An ability to communicate effectively in both written and verbal forms
Last updated: 22 March 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
NOTE: Beer tasting is compulsory. Participants must be 18 years or over.
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 22 March 2024
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Mid semester test approximately week 6 | Week 6 | 10% |
Site Visit report approximately week 8
| Week 8 | 20% |
Practical exam approximately week 11
| Week 11 | 30% |
Theory end-of-semester exam
| End of semester | 40% |
Hurdle requirement: Successful completion of a valid Victorian Responsible Service of Alcohol certificate. RSA Training is provided during the subject (Approx. weeks 9/10). Students who already possess valid Victorian RSA certificates should scan them and email them to Dr Charles Pagel. | From Week 9 to Week 10 | N/A |
Last updated: 22 March 2024
Quotas apply to this subject
Dates & times
- Semester 1
Principal coordinator Charles Pagel Mode of delivery On Campus (Parkville) Contact hours 44 hours (2 hour lectures and 2 hours practicals per week). Total time commitment 170 hours Teaching period 2 March 2020 to 7 June 2020 Last self-enrol date 13 March 2020 Census date 30 April 2020 Last date to withdraw without fail 5 June 2020 Assessment period ends 3 July 2020 Semester 1 contact information
Time commitment details
170 hours
Additional delivery details
This subject has an enrolment quota:
- Quota of 210 places only
- Initial enrolment in the student portal will only be provisional
- Students will be selected into the subject on a first-come, first-served basis
- Please see http://students.fvas.unimelb.edu.au/admin/quota-subjects for more information
Last updated: 22 March 2024
Further information
- Texts
Prescribed texts
Tasting Beer, 2nd Edition, Randy Mosher, 2017, Storey Publishing, North Adams MA.
- Subject notes
Note – Beer tasting is compulsory. Participants must be 18 years or over.
- Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Biomedicine
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Bachelor of Science
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 22 March 2024