ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10049o11Semester: 2011/2012 winter
Name: Technology of Fermentation Industries
Major: Commodity Science
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: prof. dr hab. Ewelina Dziuba
Language of instruction: Polish
Learning outcomes: At the end of the course student knows composition and properties of raw materials for production of ethanol, beer, baking yeasts; is familiar with analytical methods used for estimation of quality of raw materials and fermentation products; has knowledge of clasical technology of yeasts, ethanol, beer and alcoholic beverages production.
Competences: After completing the course student is able to evaluate the usfulness of raw materials and quality of fermentation products; can analyse problems related with technological processes.
Prerequisites: Biochemistry, General Microbiology
Course content: Introduction to the processes of ethanol fermentation. Characterization of Saccharomyces cerevisiae yeast. Raw materials and systems for ethanol production. Ethanol production in distillery. Distillation and rectification processes. Production of baking yeasts. Rules in production of barley malt and wort. Beer fermentation and maturation. Basic processes in technology of selected alcoholic beverages.
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.
Assessment methods: Written credit for the course.
Comment: