ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20093o11Semester: 2011/2012 summer
Name: Fermentation Processes I
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 11
Hours (Lectures / Tutorials / Other): 60 / 90 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: At the end of the course student gets the knowledge about typical and nonconventional methods of malt and beer production; knows characteristics of brewing yeasts and methods of evaluation their viability, vitality and fermentation activity; knows the rules of balance and modeling of fermentation processes.
Competences: After completing the course student is able to choose raw materials and adapt appropriate technological conditions in production of different type beers; can evaluate usefulness and fermentation activity of brewing yeast strains; can correct basic problems connected with yeast propagation and flocculation; is able to balance and make a model of fermentation processes.
Prerequisites: Chemistry, Physical Chemistry, Biochemistry, Microbiology, Fermentation Technology
Course content: Usefulness of new barley varieties for brewing. The best possible manners in technology of pilsner and special malts. Biological protection of malt. Mashing process and its modifications. Adjuncts in beer technology. Production of malt extracts. Fermentation processes in cylindro-conical tanks (CCVs). High gravity brewing. Immobilized yeasts in brewing. New methods in colloidal and biological stabilization of beer. Fermentation activity of brewing yeasts. Genetic and environmental bases of yeast flocculation. Conventional and new methods of yeast propagation. By-products of ethanolic fermentation. Infections of bacteria and yeasts in beer. Composition of microorganisms’ biomass. Mass and energetic balance of microorganisms’ growth. Basic conversion. Electron balance an ATP balance. Kinetics of simple enzymatic reaction. Kinetics of inhibition of enzymatic reaction. Modeling of biomass growth.
Recommended literature: 1. Brewing Microbiology, ed. Priest F.G., Campbell I., ICBD Edinburgh, 2003; 2. Methods in yeast genetics, A laboratory course manual, Rose M.D., Winston F., Hieter P., Cold Spring Laboratory Press, New York, 1990; 3. Fungal protoplast, Aplications in biochemistry and genetics, ed. Peberdy J.F., Ferenczy L/, Marcel Dekker, Inc., New York, 1985; 4.Yeast a practical approach, ed. Campbell I., Duffus J.H., IRL Press, Oxford 1988; 5. Polskie Normy z zakresu przemysłów fermentacyjnych (czynnościowe i jakościowe); 6. Technologia słodu i piwa, Kunze W., Piwochmiel, W-wa, 1999; 7. Analytica EBC, Verlag Hans Carl, Norymberga 1998; 8. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998; 9. Bilansowanie i kinetyka procesów biochemicznych, Szewczyk K.W., Oficyna Wydawnicza Politechniki Warszawskiej, Warszawa 2005; 10. Podstawy biotechnologii przemysłowej, red. Bednarski W., Fiedurek J., WNT, Warszawa 2007; 11. Bilanse wzrostu drobnoustrojów, Szewczyk K.W., Biotechnologia, 2002, 57 (2), 15-32; 12. Brauwelt Internationale, Journal of the Institute of Brewing, Przemysł Fermentacyjny i Owocowo-Warzywny, Agro-Przemysł.
Assessment methods: Oral or written exam.
Comment: Lecturers: dr hab. inż. Józef Błażewicz, prof. nadzw. UP; prof. dr hab. Ewelina Dziuba; dr inż. Zbigniew Janiszyn; dr inż. Barbara Foszczyńska