Courses list

Wersja polska

Course code: NBSS10127f16
Semester: 2016/2017 summer
Name: Fermentation Industry Technology
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 6
Hours (Lectures / Tutorials / Other): 30 / 60 / 0
Lecturer: dr inż. Joanna Chmielewska
Language of instruction: Polish


Learning outcomes: Knowledge At the end of the course student knows microbiological and technological aspects of ethanol, beer, yeast (bakery and feeding) production; reconstructs the bases of wine and selected alcoholic beverages technology; defines the composition and properties of raw materials and fermentation products; is able to indicate the methods of evaluation of technological suitability of raw materials and final products quality. Skills Student evaluates the usefulness of raw materials used in distilling, brewing and yeast production; is able to design the technological process and evaluate the impact of changes in process conditions on the course and features of yeast, analyses the advantages and disadvantages of known methods of ethanol, beer and biomass production.

Competences: After completing the course student is able to evaluate the quality of raw materials and products of fermentation industry; is capable to control the progress of unit processes.

Prerequisites: Biochemistry, Microbiology, Food Engineering

Course content: Characterization and quality evaluation of raw materials for ethanol, yeasts, and beer production. Saccharomyces cerevisiae yeasts in fermentation processes. Progress of ethanol fermentation in distillery. Distilling and rectification process. Utilization of distilling decoctions. Typical processes of bakery and feeding yeast technology. Technology of barley malt. Process of malt wort production. Classical and new methods in fermentation and maturation of beer. Technology of selected alcoholic beverages. Bases of wine technology.

Recommended literature: 1. Biotechnologia żywności. Procesy fermentacji i biosyntezy, Leśniak W., Wyd. AE, Wrocław 2002; 2. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN, Warszawa 1998; 3. Technologia piwa i słodu, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999; 4. Yeast Biotechnology, (eds) Berry D.R., Russel I., Stewart G.G., Allen & Unwin, London 1987.; 5.Technologia winiarstwa owocowego i gronowego, Wzorek W., Pogorzelski E., Wyd. Sigma NOT Sp. z o.o.,1998, 6. Biotechnologia żywności, red. W. Bednarski, A. Reps, WNT, W-wa 2003, 7. Gorzelnictwo i drożdżownictwo, Jarosz K., Jarociński J., WSiP, W-wa, 1994, 8. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998.

Assessment methods: assessment the laboratory, reports of exercises, tests, written exam

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