Module: Industrial Bioprocessing

Module Specifications..

Current Academic Year 2023 - 2024

Please note that this information is subject to change.

Module Title	Industrial Bioprocessing
Module Code	BE401
School	School of Biotechnology
Module Co-ordinator	Semester 1: Linda Holland Semester 2: Linda Holland Autumn: Linda Holland
Module Teachers	Paula Meleady Brian Freeland Denise Harold Linda Holland
NFQ level	8	Credit Rating	5
Pre-requisite	None
Co-requisite	None
Compatibles	None
Incompatibles	None

None
Array

Description

In this module, the student will be introduced to Industrial Bioprocessing and in particular to the associated areas of microbiology and brewing.

Learning Outcomes

1. Understand the important role microorganisms play in Industrial Microbiology
2. Understand the methodologies for detecting and identifying microorganisms
3. Understand the major steps in the production of various beer types from ingredient selection to fermentation to bottling/kegging.
4. Understand the role of instrumentation and automation in modern brewing processes.

*Type*	*Hours*	*Description*
Workload	Full-time hours per semester
Lecture	24	No Description
Independent Study	101	No Description
Total Workload: 125

All module information is indicative and subject to change. For further information,students are advised to refer to the University's Marks and Standards and Programme Specific Regulations at: http://www.dcu.ie/registry/examinations/index.shtml

Indicative Content and Learning Activities

Microbes in industry
The role of microbes in Industrial Bioprocessing, production strains and improvement strategies, choosing the correct microbial host system for recombinant protein technology, how to find a novel production microbe

Antimicrobial resistance and drug discovery
History of AMR, case study to demonstrate how a drug is manufactured, new methods to discover novel drugs

Brewing Microbiology
Role of microorganisms in brewing

Production of beer
Ingredients selection, mashing, lautering, boiling, fermentation, conditioning, filtering and bottling/kegging.

Craft beers and mass-produced beers
The role of automation

Production of whiskey wash
Blended and single malt whiskeys

Principles of distillation:
The Rayleigh equation, large scale production of alcohol. The craft of whiskey production.

Assessment Breakdown
Continuous Assessment	20%	Examination Weight	80%

Type	Description	% of total	Assessment Date
Course Work Breakdown
Loop Quiz	Two MCQ exams worth 20% each based on module content	40%	n/a

Reassessment Requirement Type
Resit arrangements are explained by the following categories; 1 = A resit is available for all components of the module 2 = No resit is available for 100% continuous assessment module 3 = No resit is available for the continuous assessment component
This module is category 1

Indicative Reading List

0: Reading material will be recommended during lectures,

Other Resources

None

Programme or List of Programmes

AFU	Age Friendly University Programme
AS	BSc in Analytical Science
BSSA	Study Abroad (DCU Business School)
BSSAO	Study Abroad (DCU Business School)
BT	BSc in Biotechnology
EST	BSc in Environmental Science & Tech
HMSA	Study Abroad (Humanities & Soc Science)
HMSAO	Study Abroad (Humanities & Soc Science)
IESA	Study Abroad (Institute of Education)
IESAO	Study Abroad (Institute of Education)
SHSA	Study Abroad (Science & Health)
SHSAO	Study Abroad (Science & Health)

Date of Last Revision

01-OCT-08

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