ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10049o16Semester: 2016/2017 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: Knowledge Student recognises composition and properties of raw materials for production of ethanol, beer, baking yeasts; is able to explain basic processes in fermentation technologies; is familiar with analytical methods for quality estimation of raw materials and fermentation products. Skills Student evaluates the quality of some raw materials and fermentation products; is able to prepare a simple experiment of ethanol fermentation; evaluates the course and efects of the process; describes and analyses obtained results.
Competences: Student activly participates in the teamwork; takes care of equipment used, follows the rules of hygiene and work safety.
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: laboratory assessment, reports, tests, written exam
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