Courses list

Wersja polska

Course code: NBSS20188f12
Semester: 2012/2013 summer
Name: Progress in Malt Technology
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge At the end of the course student knows agricultural and technological characteristics of traditional and new brewing barley varieties; gets the knowledge about typical and modern methods of malt production; understands the impact of processing conditions on the course and efects of barley steeping, germination and malt killning; is able to express the methods of pilsner and special malts evaluation; distinguishes conventional and modern methods of brewing wort production. Skills Student evaluates the usefulness of barley grain for malting purposes; can choose appropriate conditions in production of different tipe malts; is able to plan the mashing process on the ground of technological value of malts.

Competences: Student takes care of his work place; knows how important is the active attittude and cooperation in the team; expresses his opinions and confronts them with the others; is able to work out the most favourable solutions; is open to take new tasks.

Prerequisites: Biochemistry, Microbiology, Fermentation Technology

Course content: Agricultural and technological characterization of barley grain. Usefulness of the new barley varieties for brewing. Biochemical and technological aspects of traditional and modern methods in malting. The best possible manners in technology of pilsner and special malts. Protection of malts against epiphytic microflora of grain. Evaluation of diffrent types malts. Mashing process and its modifictions.

Recommended literature: 1. Technologia słodu i piwa, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999; 2. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998. 3. Malts and Malting, ed. Briggs D.E., Blackie Academic London 1998; 4. Malting Technology. EBC Symposium Monograph XXIII, Andernach,1994; 5. Brauwelt International, Journal of the Institute of Brewing, Przemysł Fermentacyjny i Owocowo-Warzywny, Agro-Przemysł.

Assessment methods: Written or oral exam.

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