B99BM Beverage Microbiology and Biochemistry Course Handbook 2025/26

Contents of B99BM

Welcome ........................................................................................................................................................ 2
Introduction to the Course ............................................................................................................................ 2
Teaching Staff ................................................................................................................................................ 2
Course Aims ................................................................................................................................................... 3
Learning Outcomes ........................................................................................................................................ 3
Assessment .................................................................................................................................................... 4
Late Coursework ............................................................................................................................................ 5
Academic Integrity at Heriot-Watt University ............................................................................................... 5
Course Presentation ...................................................................................................................................... 5
Technical Requirements ............................................................................................................................ 5
Required Textbooks ................................................................................................................................... 6
Course Schedule ........................................................................................................................................ 6
Week 1 ................................................................................................................................................... 7
Week 2 ................................................................................................................................................... 7
Week 3 ................................................................................................................................................... 8
Week 4 ................................................................................................................................................... 9
Week 5 ................................................................................................................................................... 9
Week 6: Consolidation Week ................................................................................................................ 9
Week 7 ................................................................................................................................................. 10
Week 8 ................................................................................................................................................. 10
Week 9 ................................................................................................................................................. 11
Week 10 ............................................................................................................................................... 11
Week 11 ............................................................................................................................................... 12
Week 12 ............................................................................................................................................... 12
Student Feedback ........................................................................................................................................ 12
General Marking Scheme for Coursework .................................................................................................. 13
Further Resources………………………………………………………………………………………………………………………………….13

Welcome

The last forty years have seen a tremendous explosion in the field of biotechnology – the application of biological organisms, systems or processes to the manufacturing or service industries. These applications cross many boundaries and contribute to all areas of science, including health and medicine, industrial and environmental biology, and food and nutrition. While traditional biotechnological processes have in some cases been practised for thousands of years and were first carried out without any knowledge of the underlying biology (for instance making beer and wine), the exploitation of biological systems in a rational and targeted way is dependent on a fundamental understanding of biological principles.

This course aims to describe some of these basic principles as related to the fields of biochemistry (the chemistry of biological systems), microbiology (the study of microorganisms that are too small to be seen with the naked eye) and molecular biology (the molecular basis of biological activity). These three disciplines are closely intertwined, particularly since many early biochemical studies were done with microorganisms that presented the advantages of rapid growth and ease of manipulation. It is now known that all organisms, from simple microorganisms to complex plants and animals, have a great deal in common at the molecular and cellular level, and understanding of the biochemistry and molecular biology of microorganisms is therefore relevant as the basis for appreciation of biological systems in general.

Introduction to the Course

The materials in this course will consider the structure of biological molecules and cells, the growth of microorganisms, the interconversion of molecules in biological systems (metabolism), the action of enzymes, the molecular basis of genetics and some techniques for manipulating and analysing DNA and other molecules, with emphasis on the production of alcoholic beverages. The material also covers microbial spoilage and industrial fermentation. Rather than to provide exhaustive detail, the theme throughout the course is to encourage understanding of the biological principles and the ways in which appreciation of these principles has led to the exploitation of biological activities and processes.

Course Aims

• This course is designed for students with little previous experience of biochemistry and microbiology and aims to:
• Provide learners with a solid background in microbiology and biochemistry topics relevant to the brewing and distilling industries at both the fundamental and applied levels.
• Allow learners to develop the "building blocks" for future courses containing microbiological and biochemical content.
• Provide a clear description of the latest advances in biotechnology and genetics pertinent to the brewing and distilling industries.

Learning Outcomes

On completion of this course, the learner will be able to:

• Demonstrate a working knowledge of the basic principles of biochemistry and microbiology.
• Understand the origins of modern microbiology and biochemistry.
•  Understand the classification of living organisms.
•  Understand the fundamental characteristics of different microorganisms.
•  Understand the basic techniques used to examine microorganisms.
• Describe the structures of carbohydrates, proteins, nucleic acids and lipids and report on how they may be quantified and used.
•  Understand how cells generate energy and synthesize their cellular components.
•  Demonstrate a clear understanding of microbial growth and nutrition.
•  Report on microbial enzymes - how they work, the different types of enzyme and what they do, how they are produced on an industrial scale and how they are applied in industrial processes.
•  Describe the major uses of microorganisms in relation to the production of food, alcohol, polysaccharides, antibiotics and other health care compounds.
• Report on micro-organisms responsible for beer spoilage.
•  Have a basic understanding of the methods by which micro-organisms may be genetically altered to either produce improved products or to produce entirely new compounds.

Assessment

The course will be assessed principally by an essay-type assignment held at the end of the semester which will contribute 60% to the overall assessment. The remaining 40% will be based on coursework consisting of completion of 2 assignments. The overall pass mark is 40%.
Only work submitted to the Grade Centre on the Canvas course via Turnitin will be marked.

Submission portals for assessments can be found in the menu item for each assignment. Be aware of when the submission deadline is, the time set for submissions for the final day will always be in GMT, it is your responsibility to be aware of the difference between this and the time zone within which you are submitting from.

The marking turnaround time is normally three working weeks from the submission deadline and return dates for each semester are published as part of the Programme timetable. After this time, you will receive your individual mark and feedback commentary. General feedback on the assignment will be posted on the VLE for this course.

Course Schedule

Lectures will be held in Earl Mountbatten 1.83 (EM183) at 11am-1pm on Tuesdays with an online tutorial session on Friday mornings from 9am-10am. The sessions will be recorded and uploaded to Canvas. The lecture session will also be made available live to distance learning students. A discussion question will typically be set alongside the lecture release to encourage wider reading and interaction through the discussion boards on Canvas. Multiple choice questions and other activities including links to the Professional Skills Portfolio will be added for some lectures.

Week 1

Week Commencing 8th September 2025
Lecture 1: Introduction

Week 2

Week Commencing 15th September 2025
Lecture 2: Cell structure

Week 3

Week Commencing 22nd September 2025
Lecture 3: Chemistry of the living cell

Week 4

Week Commencing 29th September 2025
Lecture 4: Cell metabolism

Week 5

Week Commencing 6th October 2025
Assignment 1 due 12pm (GMT), Monday 6th October
Lecture 5: Microbial nutrition and culture

Week 6: Consolidation Week

Week Commencing 13th October 2025
This week there will be no new material delivered but learning can continue, and the time will
be a good opportunity to complete the second assignment which is due on Monday 10th
November.

Week 7 Week Commencing

20th October 2024-25

Lecture 6: Microbial growth

Week 8

Week Commencing
27th October 2025

Lecture 7: Enzymes

Week 9

Week Commencing 3rd November 2025
Lecture 8: Microbial technology and industrial fermentation

Week 10

Week Commencing 10th November 2025
Assignment 2 due 12pm (GMT), Monday 10th November
Lecture 9: Microbial spoilage

Week 11

Week Commencing 17th November 2025
Lecture 10: Microbial genetics

Week 12

Week Commencing 24th November 2025
Revision week – the final assessment will be released on Monday 24

th November for submission

by Friday 12th December.

General Marking Scheme for Coursework