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Beer Styles and Sensory Analysis (FOOD10001)

Undergraduate level 1Points: 12.5On Campus (Parkville)

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Overview

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Semester 1
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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: 3 October 2024