ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10162f11Semester: 2011/2012 winter
Name: Yeast Application in Selected Technologies
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 7
ECTS points: 3
Hours (Lectures / Tutorials / Other): 24 / 24 / 0
Lecturer: dr inż. Joanna Kawa-Rygielska
Language of instruction: Polish
Learning outcomes: At the end of the course student knows morphology, physiology and biochemistry of yeast cells, knows standards for yeast used in different fermentation industry, is familiar with analytical methods used for estimation of quality of raw materials and fermentation products; has knowledge of classical technology of yeasts, ethanol and beer production.
Competences: After completing the course student is able to evaluate the fermentation activity of yeast, yeast usefulness for fermentation processes; can analyze problems related with technological processes.
Prerequisites: Biochemistry, Microbiology, Food Engineering
Course content: Characterization of yeast strains for different fermentation industry. Absorption of fermentation medium contents by yeast cell. Ethanol fermentation of sugar and starch by Saccharomyces cereviasiae yeast. Microbiological contamination in distillery industry. Non- saccharomyces microorganisms in ethanol production. Technology of baking and feeding yeasts production. Brewery yeast – strains, features and influence on quality of beer.
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: Course unit grade.
Comment: