ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10127f11Semester: 2011/2012 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: At the end of the course student is familiar with microbiological and technological aspects of ethanol, beer, yeast (bakery and feeding) and organic acids (acetic and lactic) production; knows composition and properties of raw materials and fermentation products; has an overview of methods suitable for evaluation of technological usefulness of raw materials and quality of final products.
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, organic acids 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. Production of acetic and lactic acids. Technology of barley malt. Process of malt wort production. Classical and new methods of beer fermentation and maturation. Technology of selected alcoholic beverages.
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.
Assessment methods: Written exam, minimal level of knowledge to pass – 60%.
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