ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20094o16Semester: 2016/2017 winter
Name: Fermentation Precesses II
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 7
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr hab. inż. Joanna Kawa-Rygielska, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: Knowledge: Student is able to recognize and describe typical and nonconventional raw materials and microorganisms used in fermentation technologies; gets the knowledge about cheaper and more intensive methods of ethanol production, including modern methods of its rectification and dehydration; knows the bases of technology of wine and alcoholic beverages. Skills: Student evaluates the usefullness of raw materials for intensive production of bioethanol; is able to design a technological process, which is efficient, energy saving and wasteless; explains the influence of intensive methods on the features of distillery yeasts; analyses the advantages and disadvantages of methods used in ethanol dehydration; is able to select the properly microorganisms to the raw materials in distillery and to the technology of different type wines and alcoholic beverages; offers technological solutions adapted to the conditions of production processes.
Competences: Social skills (attitude): Student is aware of importance of the alternative and cheap technologies in fermentation industry; is able to express his own opinions; is prepare to take active participation and to joint responsibility in teamwork.
Prerequisites: biochemistry, microbiology, fermentation technology
Course content: Intensification in ethanol production. VHG, SSF technologies. Ethanol fermentation under reduced pressure. Immobilized cells in ethanol production. Nonconventional raw materials for ethanol production. Different than Saccharomyces cerevisiae microorganisms for ethanol production. Selected aspects of production and quality evaluation of special beers, liqueurs and strong beverages. Bases of wine technology.
Recommended literature: 1. Biotechnology, Reed G., Verlagchemie 1983; 2. Yeast Biotechnology, (eds) Berry D.R., Russel I., Stewart G.G., Allen & Unwin, London 1987; 3. Yeast Sugar Metabolism, Genetics, Biotechnology and Application, (eds) Zimmerman F.K., Entian K.D., Technomic Publishing Company Inc., 1997; 4. Nonconventional Yeasts in Biotechnology , ed. Wolf K. , Springer-Verlag, Berlin & Heidelberg 1996; 5. Fermented Beverage Production, (eds) Lea A.G.H., Piggott J.R., Plenum Publishers, New York 2003; 6. Technologia winiarstwa owocowego i gronowego, Wzorek W., Pogorzelski E., Wyd. Sigma NOT Sp. z o.o.; 7. Technologia wódek, Cieślak J., Lasik H, WNT, W-wa 1979; 8. Journal of the Institute of Brewing, Przemysł Fermentacyjny i Owocowo-Warzywny, Agro-Przemysł, Rynki Alkoholowe, Appl. Microbiol. Biotechnol., Appl. Environ. Microbiol., Appl. Biochem. Biotechnol., Enzyme Mikrob. Technol., Biotechnol. Bioeng., Crit. Reviews Biotechn.
Assessment methods: oral or written exam
Comment: Lecturers: dr inż. Joanna Kawa-Rygielska; dr inż. Joanna Chmielewska; dr inż. Barbara Foszczyńska