Beer Styles and Sensory Analysis (FOOD10001)
Undergraduate level 1Points: 12.5On Campus (Parkville)
From 2023 most subjects will be taught on campus only with flexible options limited to a select number of postgraduate programs and individual subjects.
To learn more, visit COVID-19 course and subject delivery.
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 on of the first day of teaching to be eligible to take this subject.
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: 14 March 2025
Eligibility and requirements
Prerequisites
NOTE– Beer tasting is compulsory. Participants must be 18 years or over on of the first day of teaching to be eligible to take this subject.
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
NOTE– Beer tasting is compulsory. Participants must be 18 years or over on of the first day of teaching to be eligible to take this subject.
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: 14 March 2025
Assessment
| 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
| During the examination period | 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: 14 March 2025
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 28 February 2022 to 29 May 2022 Last self-enrol date 11 March 2022 Census date 31 March 2022 Last date to withdraw without fail 6 May 2022 Assessment period ends 24 June 2022 Semester 1 contact information
Time commitment details
170 hours
Additional delivery details
This subject has an enrolment quota:
- Quota of 210 places only
- Students will be selected into the subject on a first-come, first-served basis
NOTE– Beer tasting is compulsory. Participants must be 18 years or over on of the first day of teaching to be eligible to take this subject.
Last updated: 14 March 2025
Further information
- Texts
- Subject notes
- 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 (Production)
- 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.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
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
Last updated: 14 March 2025