The Sensory Experience - Brewing Sensory Analysis for Quality Control 
Assessing Risk Traits of Microorganisms - Brewing Microbiology 101 
Interpretation and Validation of Microbiological Results - Brewing Microbiology 101 
Identification and Characterisation of Brewery Microorganisms - Brewing Microbiology 101 
Introduction to Sensory Evaluation - Brewing Sensory Analysis for Quality Control 
The Sensory Experience – General Sensory 
Microbiological Test Methods - Brewing Microbiology 101 
Reporting of Microbiological Test Results - 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.
