ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20102f11Semester: 2011/2012 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. UP
Language of instruction: Polish
Learning outcomes: After completing the course students have the knowledge of technological usability of basic brewing raw materials, methods of beer production and stabilization; know sensory and instrumental methods of beer assessment.
Competences: Students are able to match raw materials and other additives with specific technology of beer production.
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, minimum – 60%.
Comment: Course can be carried out during 1st semester (summer)