Sensory Analysis for Quality Control 
Panel Management - Brewing Sensory Analysis for Quality Control 
Environment & Sampling - Brewing Sensory Analysis for Quality Control 
Introduction to Sensory Evaluation - Brewing Sensory Analysis for Quality Control 
Microbiological Test Methods - Brewing Microbiology 101 
Interpretation and Validation of Microbiological Results - Brewing Microbiology 101 
The Sensory Experience - Brewing Sensory Analysis for Quality Control 
Principles of Brewery Hygiene - Brewing Microbiology 101 
Microbiological Sampling - Brewing Microbiology 101 
Description
This module introduces the principles of isolating and identifying microorganisms within brewery microbiology programmes.
Learners will explore techniques used to obtain pure cultures from mixed microbial populations and examine how isolation supports accurate and reliable microorganism identification.
The course explains both classical and modern identification methods, including colony and cell morphology, biochemical approaches, molecular techniques and spectroscopic analysis used to identify microorganisms relevant to brewing environments.
Individuals enrolled on this module will have access for 90 days from purchase.
