Postgraduate Certificate in Brewery Quality Assurance
-- ViewingNowThe Postgraduate Certificate in Brewery Quality Assurance is a comprehensive course that equips learners with advanced skills in beer production, quality control, and assurance. This certification is essential for career advancement in the brewing industry, where there is an increasing demand for professionals who can ensure high-quality beer production.
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Here are the essential units for a Postgraduate Certificate in Brewery Quality Assurance:
• Quality Assurance Fundamentals: This unit will cover the basics of quality assurance, including its importance, principles, and best practices. Students will learn about the various quality assurance tools and techniques, such as statistical process control, failure mode and effects analysis, and hazard analysis and critical control points (HACCP).
• Brewing Science and Technology: In this unit, students will explore the science and technology of brewing, including raw materials, brewing processes, and equipment. They will learn about the chemical and biochemical reactions that occur during brewing, as well as the sensory aspects of beer, such as aroma, flavor, and appearance.
• Quality Control and Laboratory Management: This unit will focus on the role of quality control in brewing, including the design and operation of a laboratory. Students will learn about the various quality control tests, such as microbiological, chemical, and sensory analysis, and how to interpret and report the results.
• Food Safety and HACCP: This unit will cover the principles of food safety and HACCP, a systematic approach to identifying and controlling hazards in the brewing process. Students will learn about the legal requirements for food safety and the role of the brewery quality assurance team in ensuring compliance.
• Quality Management Systems: This unit will explore the various quality management systems, such as ISO 9001, and how they can be applied in a brewery context. Students will learn about the benefits and challenges of implementing a quality management system and how to maintain and improve it over time.
• Environmental Management: This unit will cover the environmental aspects of brewing, including waste management, water conservation, and energy efficiency. Students will learn about the legal requirements for environmental management and the role of the brewery quality assurance team in ensuring compliance.
• Continuous Improvement: In this unit, students will
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