ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10163f17Semester: 2017/2018 winter
Name: Basic Aspects of Fermentation Industry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 7
ECTS points: 3
Hours (Lectures / Tutorials / Other): 24 / 24 / 0
Lecturer: prof. dr hab. Ewelina Dziuba
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: Student knows composition and properties of raw materials for production of ethanol, beer, baking and feeding yeasts; understands the significance of fermentation processes; recognises microorganisms used for fermentation; knows and explains fermentation systems; is familiar with analytical methods for quality estimation of raw materials and fermentation products. Skills: Student evaluates the quality of raw materials and fermentation products; is able to operate the basic equipment for fermentation processes, prepares growth and fermentation media, can fit a properly microorganism to the process; evaluates the course and efects of ethanol fermentation; describes and analyses obtained results.
Competences: Social skills (attitude): Student activly participates in the teamwork; takes care of equipment used, follows the rules of hygiene and work safety.
Prerequisites: biochemistry, microbiology, food engineering
Course content: Introduction to the industrial processes of classical biotechnology. Raw materials in distilling. Systems for ethanol production. Distilling technology. Production of baking and feeding yeasts. Rules in production of barley malt and wort. Beer fermentation and maturation. Creation of by-products during wort fermentation and their influence on sensory features of beer. Basic processes in technology of selected alcoholic beverages (brandy, whisky, gin, tequila, rum).
Recommended literature: 1. Biotechnologia żywności. Procesy fermentacji i biosyntezy, Leśniak W., Wyd. AE we Wrocławiu, 2002; 2. Gorzelnictwo i drożdżownictwo, Jarosz K., Jarociński J., WSiP, W-wa, 1994; 3. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998; 4. Przewodnik do ćwiczeń z technologii fermentacji, G. Sobkowicz i wsp., Wyd. AR we Wrocławiu, 1988; 5. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN, Warszawa 1998; 6. Technologia piwa i słodu, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999.
Assessment methods: laboratory assessment, reports, tests, written exam.
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