Research theme · 8 selected briefs
The proposed studies define a teaching-lab or approved pilot process, a measurable brewing endpoint and the conditions needed for repeatable observations.
A proposed brewing brief is not a finished production recipe or a validated commercial process. Laboratory access, approved materials, supervision and food-safety procedures determine feasible scope.
Chemical Engineering · Brewing process engineering
This Chemical Engineering final year project examines temperature-time profiles produced by two supervised wort-cooling arrangements through water or approved teaching wort in a bounded small-volume pilot rig, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefChemistry · Analytical brewing chemistry
This Chemistry final year project examines hardness measurements for defined brewing-water samples using a laboratory-approved analytical method through permitted water samples prepared and labelled under the analytical laboratory’s protocol, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefFood Science and Technology · Brewing analytical methods
This Food Science and Technology final year project examines repeatability of an approved bitterness measurement procedure on defined brewing samples through permitted teaching samples or standards provided by the laboratory, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefMicrobiology · Food microbiology
This Microbiology final year project examines repeatability of a selected yeast-count method on approved brewing-fermentation samples through supervisor-supplied or approved non-commercial teaching samples handled under laboratory rules, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefFood Science and Technology · Brewing process control
This Food Science and Technology final year project examines the comparison of defined mashing temperature profiles using soluble-extract measurements through supervised small-batch trials using the same grist and water source, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefFood Science and Technology · Brewing process operations
This Food Science and Technology final year project examines the comparison of predefined malt particle-size classes and lautering time through small batches from a single malt lot separated into supervisor-approved milling classes, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefFood Science and Technology · Brewing science
This Food Science and Technology final year project examines the effect of a selected malt-to-water ratio on measured extract yield under a controlled laboratory protocol through small, supervisor-approved batches made from the same malt lot and measured with calibrated teaching-lab equipment, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefFood Science and Technology · Fermentation science
This Food Science and Technology final year project examines the comparison of approved temperature conditions against one measured endpoint in a teaching fermentation model through small, authorised batches using the same approved yeast and wort preparation, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed brief