Skip to Main Content
Catalogue Link
<a href="/ords/r/curriculum/catalogue/home?clear=1" class="t-Header-logo-link"><span class="apex-logo-text">Handbook</span></a>
Hidden Page Items
New
8
New
HE Unit Template
New
Yeast and Fermentation
New
SCBRW5083 - Yeast and Fermentation
New
20240200
New
New
New
New
Course
New
Unit
New
New
1.2
New
New
2026-09-10
New
2026-09-10
New
Science
New
New
New
New
Institute of Innovation, Science & Sustainability
New
Science
New
Postgraduate - Coursework
New
15
New
New
.125
New
019905
New
Food Science and Biotechnology
New
019905 - Food Science and Biotechnology
New
<a href="http://www.federation.edu.au/locate/unit/scbrw5083">View unit fees</a>
New
Graded (e.g. HD, D, C, etc)
New
8
New
Bachelor Honours Degree, Graduate Certificate, Graduate Diploma
New
New
New
New
New
1
New
New
New
New
New
false
New
New
New
<p>This unit will describe the processes which occur during the fermentation of beer and related products. Topics to be covered include: yeast characteristics, requirements, maintenance, propagation and handling; fermenter design and operation; and fermentation biochemistry and flavour formation pathways.</p>
New
New
<p>•The following material will be normally presented during this unit<br>
•Yeast management / husbandry including: maintenance, propagation, handling and storage, viability and vitality.<br>
•Fermentation Biochemistry including: yeast flocculation, nutrition, metabolic and flavour formation pathways.<br>
•Fermentation management and control including: design and operation of fermenters, monitoring of fermentations, growth kinetics, etc.</p>
New
true
New
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
New
true
Hidden Page Items
Semester
Semester
0200
Year
Year
2027
Current Year
2026
Breadcrumb Positioning
Handbook
SCBRW5083 - Yeast and Fermentation
Pseudo Breadcrumb
SCBRW5083 - Yeast and Fermentation
Breadcrumb Type
Unit
Catalogue Term and Year
Version Text
You are viewing a version for
Semester
Semester 1
Semester 2
Summer Semester
Year
2027
2026
Download PDF
RDS Holder
Overview
Key information
Requisites
Learning outcomes
Assessment
FedTASK
Parent Region
Overview
Unit description
<p>This unit will describe the processes which occur during the fermentation of beer and related products. Topics to be covered include: yeast characteristics, requirements, maintenance, propagation and handling; fermenter design and operation; and fermentation biochemistry and flavour formation pathways.</p>
Unit content
<p>•The following material will be normally presented during this unit<br> •Yeast management / husbandry including: maintenance, propagation, handling and storage, viability and vitality.<br> •Fermentation Biochemistry including: yeast flocculation, nutrition, metabolic and flavour formation pathways.<br> •Fermentation management and control including: design and operation of fermenters, monitoring of fermentations, growth kinetics, etc.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Postgraduate - Coursework
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scbrw5083">View unit fees</a>
Requisites
Prerequisite
None
Corequisite
None
Exclusion
None
Learning outcomes
Learning outcomes
<p>On successful completion of this unit, students are expected to gain the following [K]nowledge, [S]kills and [A]pplication of knowledge & skills</p>
Learning Outcomes
Ref
Outcome
K1
<p>Describe each of the various aspects of yeast management / husbandry in a brewery.</p>
K2
<p>Describe the biochemical processes occurring during fermentation.</p>
K3
<p>Compare and contrast the variety of fermentation processes and equipment available.</p>
K4
<p>Compare and contrast fermentation conditions and the resulting effects on the sensory attributes of the final beer.</p>
S1
<p>Evaluate the cell count, viability and vitality of yeast cells.</p>
S2
<p>Analyse and assess fermentation data and profiles.</p>
S3
<p>Competently communicate with scientific staff via technical reports.</p>
A1
<p>Develop procedures for fermentation management and control.</p>
A2
<p>Effectively and efficiently access and evaluate scientific information relevant to brewing.</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Tutorial questions - short answers to technical questions covering all aspects of yeast and fermentation.</p>
<p>Tutorial questions.</p>
<p>30-50%</p><p><br></p>
K1, K2, K3, K4, S1, S2, S3, A2
2
<p>Case study - an assignment requiring analysis and / or development of fermentation monitoring data / protocols.</p>
<p>Assignment.</p>
<p>20-40%</p>
K1, K2, K3, K4, S1, S2, S3, A1, A2
3
<p>On-line multiple choice tests.</p>
<p>On-line tests.</p>
<p>20-30%</p>
K1, K2, K3, K4, A2
Supplementary assessment available:
Yes
Supplementary assessment information:
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
FedTASK
FedTASK
<p>Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FedTASKs (<strong>T</strong>ransferable <strong>A</strong>ttributes <strong>S</strong>kills and <strong>K</strong>nowledge) provide a targeted focus on five key, transferable Attributes, Skills, and Knowledge that are embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and co-operative learning opportunities.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Postgraduate - Coursework
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scbrw5083">View unit fees</a>
Additional information
Cards Section - Non Research
Add Info Static Text
Internal reference: SCBRW5083 - U1.2