Courses list

Wersja polska

Course code: NTSS20265o14
Semester: 2014/2015 summer
Name: Fermentation Processes I
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 8
Hours (Lectures / Tutorials / Other): 60 / 90 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge: At the end of the course student gets the knowledge about agricultural and technological characteristics of brewing barley; he understands the impact of processing conditions on the course and efects of barley steeping, germination and malt killning; he is able to express the methods of pilsner and special malts evaluation; distinguishes conventional and modern methods of brewing wort production and fermentation; knows characteristics and propagation methods of brewing yeasts; describes methods of evaluation their viability, vitality and fermentation activity; knows the rules of balance and kinetics models of fermentation processes; knows the basic equipment and methods of examinations in the fermentation laboratory. Skills: Student qualifies the usefulness of brewing barleys and usability of different type malts; indicates technological solutions regarding the quality of avalable raw materials and features of final products; evaluates the physiological state and fermentation activity of Saccharomyces yeast; is able to design the balance of fermentation process and describes it in respect of kinetics; operates the basic equipment for fermentation processes; prepares an experiment of ethanol fermentation and evaluates its course and efects; describes and analyses obtained results.

Competences: Social skills (attitude): Student takes care of his work place; he knows how important is the active attittude and cooperation in the team; he is open to introduction of new technological solutions.

Prerequisites: chemistry, physical chemistry, biochemistry, microbiology, fermentation technology

Course content: Usefulness of new barley varieties for brewing. The best possible manners in technology of pilsner and special malts. Biological protection of malt. Mashing process and its modifications. Adjuncts in beer technology. Production of malt extracts. Fermentation processes in cylindro-conical tanks (CCVs). High gravity brewing. Immobilized yeasts in brewing. New methods in colloidal and biological stabilization of beer. Fermentation activity of brewing yeasts. Genetic and environmental bases of yeast flocculation. Conventional and new methods of yeast propagation. By-products of ethanolic fermentation. Infections of bacteria and yeasts in beer. Elemental composition of microorganisms. The balance of microbial growth. Limitations of balance sheet growth. The kinetics of enzymatic reaction. The problem of inhibition. Kinetic equations of fermentation. Periodic fermentation. Continuous fermentation. The productivity of the bioreactor. Efficiency of the process.

Recommended literature: 1. Technologia słodu i piwa, Kunze W., Piwochmiel, W-wa, 1999; 2. Malts and Malting, ed. Briggs D.E., Blackie Academic London 1998; 3. Analytica EBC, Verlag Hans Carl, Norymberga 1998; 4. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998; 5. Brewing Yeast and Fermentation, Boulton C., Quain D., Wiley-Blackwell, 2006; 6. Brewing Microbiology, ed. Priest F.G., Campbell I., ICBD Edinburgh, 2003; 7. Bilansowanie i kinetyka procesów biochemicznych, Szewczyk K.W., Oficyna Wydawnicza Politechniki Warszawskiej, Warszawa 2005; 8. Podstawy biotechnologii przemysłowej, red. Bednarski W., Fiedurek J., WNT, Warszawa 2009; 9. Inżynieria biochemiczna, Ledakowicz S., WNT, Warszawa 2011; 10. Brauwelt Internationale, Journal of the Institute of Brewing, Przemysł Fermentacyjny i Owocowo-Warzywny, Agro-Przemysł.

Assessment methods: laboratory assessment; reports, oral or written exam

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