Module manager: Dr. Darren Greetham
Email: D.Greetham@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2024/25
| FOOD1071 | Traditional and Alcoholic Beverages |
This module is approved as a discovery module
This module will explore the history of alcoholic beverage production, the scientific principles and processes behind modern production, and the place of alcoholic beverages in society. Specialist areas you will cover include the effects of grape varieties, the importance of sterilisation in brewing on wine flavour, and the role of alcohol in human health. As part of this module, students will participate in a group brewing practice and presentation of their own beer product.
- Demonstrate an understanding of the processes used to manufacture beer, wine and spirits.
- Understand the underpinning scientific principles in producing alcoholic beverages.
- Understand how processing and ingredients effect flavour in alcoholic beverages.
- Apply theoretical understanding in the design and production of an alcoholic beverage.
On completion of this module, students are expected to:
1. identify and explain the processing of beer, wine, and distilled spirits
2. Develop an understanding of how ingredients modify taste, quality, and profile of products.
3. examine the health effects of alcoholic beverages
Skills learning outcomes
4. the ability to (both within verbal and written communication) be clear, concise and focused; being able to tailor your message for the audience and listening to the views of others.
5. the ability to plan time, prioritise tasks and organise academic and personal commitments effectively
6. the ability to deliver effective and engaging oral and visual presentations to a variety of audiences
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lectures | 11 | 1 | 11 |
| seminars | 1 | 6 | 6 |
| Practicals | 1 | 2 | 2 |
| Private study hours | 81 | ||
| Total Contact hours | 19 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Formative feedback in an MCQ and in-person discussions during practical sessions.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Group work | 60 |
| Total percentage (Assessment Coursework) | 60 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Online MCQ | 1.0 Hrs Mins | 40 |
| Total percentage (Assessment Exams) | 40 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 8/8/2024
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