Course overview

The brewing microbiology course considers the occurrence, frequency, biology and detection of the microorganisms that are associated with the spoilage of the brewing process from raw materials to final product. The impact of contamination on process and final product quality will be considered. The principles and practice of HACCP, cleaning-in-place and GMP will be discussed.

Key facts file

Course Dates:

e-Learning 4 Feb - 15 Mar 2019; Residential course 22 - 24 May 2019; Exam 28 May 2019

Title: Brewing Microbiology
Type/Duration:

Interactive e-learning: Studied across 3 months. Residential course: 3 days.

Entry Requirements:

Candidates of the brewing microbiology course will usually be expected to have a first class 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: 10
Cost: £428.00
Course Provider: University of Nottingham
Provider Reference Number:

D24BS7

Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: Online, University of Nottingham
Course Logistics:

Mixed Cohort: AFTP participants will attend their course alongside full and part-time postgraduate students studying at the delivery university

Tutors:

Chris Powell

Learning outcomes

Participants will gain understanding of:

  • The fundamental, cross-disciplinary principles and practices that underpin Brewing Microbiology and their commercial and research applications.
  • A range of key, specialist information primarily focussed on brewing microbiology.
  • The ways in which industry is utilising fundamental and applied research findings to assure microbiological stability of process and product.
  • A range of relevant practical techniques and methodologies in sampling, detection and identification of spoilage organisms associated with the brewing process and their uses, together with appropriate procedures for analysis and presentation of biological data.

 

Additional Course Information

Areas covered on the brewing microbiology course will include:

  • The occurrence, frequency and biology of the non-brewing yeast microorganisms that are associated with the spoilage of the process or final product.
  • The impact of occurrence of microorganisms on process and beer will be considered.
  • Participants are introduced to scientific principles and relevance to industrial practice of:
  • Spoilage microorganisms associated with the brewing process and final beer product.
  • Sampling, detection and identification of brewery microorganisms.
  • Disinfection of brewery yeast.
  • Cleaning-in–place (CIP) operations.
  • The principles and practice of brewery hygiene.
  • HACCP and other topics related to brewing microbiology as deemed appropriate.

 

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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