Handbook

FOOD10001 Beer Styles and Sensory Analysis

Credit Points: 12.5
Level: 1 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2017:

Semester 1, Parkville - Taught on campus.Show/hide details
Pre-teaching Period Start not applicable
Teaching Period 27-Feb-2017 to 28-May-2017
Assessment Period End 23-Jun-2017
Last date to Self-Enrol 10-Mar-2017
Census Date 31-Mar-2017
Last date to Withdraw without fail 05-May-2017

This subject has an enrolment quota:



Timetable can be viewed here.
For information about these dates, click here.
Time Commitment: Contact Hours: 44 hours (2 hour lectures and 2 hours practicals per week).
Total Time Commitment:

170 hours

Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

Coordinator

Dr Charles Pagel

Contact

Email: cpagel@unimelb.edu.au

Subject Overview:

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

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.
Assessment:
  • Online quiz (500 words) approximately week 6 (15%)
  • Online quiz (500 words) approximately week 8 (15%)
  • 1-hour practical exam approximately week 11 (30%)
  • 2-hour theory end-of-semester exam (40%)
Prescribed Texts:

Designing Great Beers, Daniels R 2000 Brewers Publications Bolder Colarado.

Breadth Options:

This subject potentially can be taken as a breadth subject component for the following courses:

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
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
Notes:

Note – Beer tasting is compulsory. Participants must be 18 years or over.


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