ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20189f14Semester: 2014/2015 summer
Name: Progress in Beer Technology
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge Student recognises typical and new fermentation technologies in the brewery; gets the knowledge about the methods of intensification in beer production, explaines the fermentation performance in the cylindro-conical tanks (CCVs); knows advantages and disadvantages of High Gravity Brewing; knows methods of beer fermentation and maturation with immobilized yeast cells; describes the new solutions at the range of colloidal and biological stabilization of beer. Skills After completing the course student is able to choose raw materials and adapt appropriate conditions in different technologies of beer production; uses suitable methods for sensory and instrumental assessment of beer.
Competences: Student knows how important is the active attittude and cooperation in the team; expresses his opinions and works out the most favourable solutions; is open to take new tasks.
Prerequisites: Biochemistry, Microbiology, Fermentation Technology
Course content: Charcterization of hop and its products. Construction of cylindro-conical tanks (CCVs). Fermentation procesess in cylindro-conical tanks. Beer fermentation methods. Intensive technologies in beer production: High Gravity Brewing (HGB), immobilized yeasts in brewing. New methods in colloidal and biological stabilization of beer. Methods and rules of instrumental and sensory analyse of beer. Beer compounds. Physiological and nutritional value of beer.
Recommended literature: 1. Technologia słodu i piwa, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999; 2. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998. 3. Brauwelt International, Journal of the Institute of Brewing, Przemysł Fermentacyjny i Owocowo-Warzywny, Agro-Przemysł.
Assessment methods: Written oral exam.
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