Courses list

Wersja polska

Course code: NTSS20102f16
Semester: 2016/2017 winter
Name: Selected Aspects of Brewing Technology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
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: After completing the course student defines technological useability of brewing raw materials; knows the characteristics and usefulness of supportive materials; gets the knowledge about methods of beer production and stabilization; describes factors that have impact on beer quality; knows sensory and instrumental methods of beer assessment, identifies beer defects. Skills: Student evaluates the usefulness of brewing raw materials; chooses the appropriate supportive materials, is able to estimate the requirements for raw- and supportive materials, solves the basic technological problems; uses suitable methods for sensory and instrumental assessment of beer; describes reasons and indicates possibilities of beer failures avoidance.

Competences: Social skills (attitude): Student is aware how important is work planning and organization; is able to express their own opinions; is open to introduction of new technological solutions.

Prerequisites: biochemistry, microbiology, fermentation technology, biotechnology

Course content: Characterization of basic brewing raw materials (barley grain, adjuncts, hop, yeasts, water) and other materials (for colloidal stabilization of beers, enzymes, disinfectants, etc). Technological aspects of beer production and factors influencing the quality and stability of beer. Beer components. Sensory and instrumental assessment of beer. Defects of beer.

Recommended literature: 1. The Biotechnology of Malting and Brewing, Hough J., S., Cambridge 1985; 2. Analytica-EBC, Verlag Hans Carl Getränke-Fachverlag, Nürnberg 1998; 3. Technologia piwa i słodu, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999; 4. Malt and Malting, Briggs D.E., Blackie A & P, London 1998.

Assessment methods: written exam

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