Description
Explore foundational bench skills and essential safety knowledge for the brewery quality laboratory. Throughout this class, we will emphasize the importance of SOPs, standardized methods, and proper documentation of results. In addition to general quality parameters, topics include measurement uncertainty, brewery critical control points, and obtaining meaningful sensory analysis data. In the lab, students will practice data handling techniques and obtaining accurate measurements while measuring pH, pipetting, performing serial dilutions, and operating an analytical balance, light microscope, and UV-Vis spectrophotometer.
Audience
Current and prospective brewery quality control laboratory staff
Topics
- Lab safety
- Basic lab calculations
- SOPs and recordkeeping
- Product and process control
- Measurement uncertainty
- Brewery lab equipment operation, maintenance, and calibration
Objectives
- Recognize important features of a laboratory safety program.
- Be familiar with SOPs, ASBC methods, and the importance of clear, standardized instructions.
- Understand the importance of correct operation, routine maintenance, and calibration of laboratory equipment.
- Understand measurement and data recording basics.
- Be introduced to the concept of measurement uncertainty.
- Explain the importance of process control and product control.
- Identify parameters typically measured in a brewing laboratory.
- Gain experience with operation of pipettes, analytical balance, pH meter, spectrophotometer, microscope, and refractometer.
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College Options
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Level: Beginner
Delivery Options
Face-to-Face
Delivered in-person in a classroom or lab setting.