ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10163f11Semester: 2011/2012 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
Learning outcomes: At the end of the course student knows composition and properties of raw materials for production of ethanol, beer, baking and feeding 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 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, Microbiology, Food Engineering
Course content: Introduction to the industrial processes of classical biotechnology. Molasses and starch raw materials in distilling. 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: Written exam, minimal level of knowledge to pass – 60%.
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