Key facts

Course Dates
e-Learning 4 Feb - 3 May 2019; Residential course 28 - 31 May 2019; Exam 3 Jun 2019
Type/Duration
Interactive e-learning: Studied across 3 months. Residential course: 4 days.
Entry Requirements
Candidates will usually be expected to have a first degree (minimum of second class) in a biological, chemistry, engineering or other relevant science from a university recognised by the University of Nottingham. Relevant workplace experience may, in some circumstances, be accepted as qualification for entry to this course.
Credits
20
Cost
£855.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
University of Nottingham
Provider Reference Number
D24BS9
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Online, University of Nottingham
Cohort
Mixed Cohort
Tutors

Joanne Hort

Course overview

Beer Flavour Development and Sensory Analysis considers how flavour is perceived by the consumer and the multisensory nature of the flavour stimuli presented by beers. We then examine the development of key beer flavour attributes from a holistic, cross-process perspective. the course also studies Sensory Analysis of beer, covering all aspects from recruiting a panel to test design and data analysis as well as flavour stability of beers and undesirable taints.

The Beer Flavour Development and Sensory Analysis course has been specifically designed for part-time distance learning, allowing you to study when it suits you and to acquire and practise skills while operating in your work environment. The course is delivered using a combination of interactive eLearning and an intensive residential course at the University. You will have access to a library of electronic brewing resources as well as a personal tutor.

Our Brewing Science short courses are taught by staff from the University of Nottingham's School of Biosciences who have expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners: all are internationally renowned leaders within their field.

Learning outcomes

What will I learn on this course?

Participants will gain knowledge and understanding of:

  • The fundamental, cross-disciplinary principles and practices that underpin current understanding of the flavour quality of beer and their commercial and research applications.
  • A range of key, specialist information primarily focussed on the development of flavour quality throughout the brewing process.
  • The ways in which industry is utilising fundamental and applied research findings from the field of flavour and sensory science.
  • A range of research topics related to the development and control of flavour quality in beer
  • A range of relevant practical techniques and their uses (e.g. sensory analysis/GC-MS/ GC-Olfactometry), together with appropriate procedures for analysis of data.

Participants will gain the following intellectual skills:

  • Critically evaluate current research and advanced scholarship related to
    • i) the development and maintenance of flavour quality in beer and
    • ii) sensory evaluation of beer.
  • Acquire substantial quantities of information systematically and process it selectively and effectively.
  • Develop ideas, form opinions and make interpretations based upon the use of information from a wide variety of sources.

Participants will gain professional practical skills to:

  • Search for and retrieve information from a wide range of sources including electronic and print systems.
  • Present scientific data in a range of formats (written work assignment) to a standard consistent with the expectations of the professional scientific community.
  • Work safely in a laboratory environment and respond appropriately to relevant safety issues.
What other topics are covered on this course?
  • What is flavour?
  • Components of beer flavour
  • Beer styles
  • Beer flavour development
  • Brewing process control of flavour
  • Sensory evaluation of beer
  • Taints and off-flavours
  • Beer flavour stability

 

My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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