ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20194f12Semester: 2012/2013 winter
Name: Trends in Technology of Alcoholic Beverages
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Barbara Foszczyńska
Language of instruction: Polish
Learning outcomes: Knowledge Student gets the knowledge about trends on the alcoholic beverages market; knows the categories of alcoholic beverages; gives the examples of products addressed to the particular group of consumers; knows the characteristics and using ways of raw materials in production of beer, meads; wines and spirits beverages; describes the typical and new technologies of selected alcoholic bevarages. Skills Student classifies alcoholic beverages; recognises the main components of beverages; indicates and describes the characetristic features of different type beverages.
Competences: Student is open to cooperate in the team at the range of new technological solutions; presents the adequate social attitude; follows the rules of good manners and professional ethics.
Prerequisites: Biochemistry, Microbiology, Fermentation Technology
Course content: Characteristics of the alcoholic beverages market. Nonconventional beers and beer beverages. Selected aspects of classical and modern methods of wine production. Raw-materials and trends in technology of vodka, flavored spirits, cognac, brandies, whisky. Aging and maturation of alcoholic beverages. Flavour compouds of fermented beverages. Beverages well- and less-known.
Recommended literature: 1. Fermented Beverage Production, (eds) Lea A.G.H., Piggott J.R., Plenum Publishers, New York 2003; 2. Technologia wódek, Cieślak J., Lasik H, WNT, W-wa 1979; 3. 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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