Module: Industrial Bioprocessing

Module Specifications.

Current Academic Year 2024 - 2025

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Date posted: September 2024

Module Title	Industrial Bioprocessing
Module Code	BE401 (ITS) / BTE1014 (Banner)
Faculty	Science & Health	School	Biotechnology
Module Co-ordinator	Ronan O'Toole
Module Teachers	Brian Freeland, Denise Harold, Linda Holland, Paul Cahill, Paula Meleady
NFQ level	8	Credit Rating	5
Pre-requisite	Not Available
Co-requisite	Not Available
Compatibles	Not Available
Incompatibles	Not Available

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 role of microbiology in the brewing process
4. Understand the major steps in the production of various beer types from ingredient selection to fermentation to bottling/kegging.
5. 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 based on module content	20%	n/a

Reassessment Requirement Type
Resit arrangements are explained by the following categories: Resit category 1: A resit is available for both* components of the module. Resit category 2: No resit is available for a 100% continuous assessment module. Resit category 3: No resit is available for the continuous assessment component where there is a continuous assessment and examination element.
* ‘Both’ is used in the context of the module having a Continuous Assessment/Examination split; where the module is 100% continuous assessment, there will also be a resit of the assessment
This module is category 1

Indicative Reading List

0: Reading material will be recommended during lectures,

Other Resources

None