ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10357f16Semester: 2016/2017 summer
Name: Yeast Application in Selected Technologies
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 8
ECTS points: 3
Hours (Lectures / Tutorials / Other): 10 / 20 / 0
Lecturer: dr hab. inż. Joanna Kawa-Rygielska, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: Knowledge: Student knows morphology, physiology and biochemistry of Saccharomyces yeast; describes standards for the yeasts used in different fermentation industries; is familiar with analytical methods used for estimation of yeast quality; gets the knowledge of classical and modern technologies in production of ethanol, beer, baking and feeding yeasts. Skills: Student is able to plan a simple experiment of ethanol fermentation; prepares growth and fermentation media; is able to evaluate the physiological state of the yeasts; he analyses and explaines the impact of different environmental factors on fermenation activity of yeasts; evaluates the course and results of ethanol fermentation; student can define the usefulness of yeasts in fermentation industries; can analyze problems related with technological processes.
Competences: Social skills (attitude): Student is able to cooperate in the teamwork within planning and realization of research tasks, equipment servise, report preparation; follows the rules of hygiene and work safety.
Prerequisites: biochemistry, microbiology, food engineering
Course content: Characterization of the yeast strains for different fermentation industries. Absorption of fermentation media components by yeast cells. Ethanol fermentation of sugar and starch raw materials by Saccharomyces cereviasiae yeast. Microbiological contamination in distillery industry. Different than Saccharomyces cerevisiae microorganisms for ethanol production. Technology of baking and feeding yeasts. Brewing yeasts – types, features and impact on beer quality. Typical and non-conventional technologies in brewing.
Recommended literature: 1. Biotechnologia żywności. Procesy fermentacji i biosyntezy, Leśniak W., Wyd. AE we Wrocławiu, 2002; 2. Przewodnik do ćwiczeń z technologii fermentacji, G. Sobkowicz i wsp., Wyd. AR we Wrocławiu, 1988; 3. Biotechnologia. Podstawy mikrobiologiczne biochemiczne, Chmiel A., PWN, Warszawa 1998.
Assessment methods: laboratory assessment, reports, tests, written exam
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