Semester: 7 / Winter
Lectures/Classes: 24 / 24 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: Prerequisites Biochemistry, Microbiology, Food Engineering
Contact person:
Short description: Subject of the course are issues related to ethanol, baker's and feed yeast, beer, wine and alcoholic beverages production technology.
Full description: Introduction to the industrial processes of classical biotechnology. Molasses and starch raw materials in distilling. Distilling technology. Production of baking and feeding yeasts. Rules in production of barley malt and wort. Beer fermentation and maturation. Creation of by-products during wort fermentation and their influence on sensory features of beer. Basic processes in technology of selected alcoholic beverages (brandy, whisky, gin, tequila, rum).
Bibliography: 1. Biotechnologia żywności. Procesy fermentacji i biosyntezy, Leśniak W., Wyd. AE, Wrocław 2002; 2. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN, Warszawa 1998; 3. Technologia piwa i słodu, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999; 4. Gorzelnictwo i drożdżownictwo, Jarosz K., Jarociński J., WSiP, W-wa, 1994, 5. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998 Food Science Source, Web of Science, Journal Citation Reports, Medline, Scopus Food Science Source, Web of Science, Journal Citation Reports, Medline, Scopus
Learning outcomes: Knowledge Student knows the basic techniques, methods and tools, and unit operations used in fermentation processes Student knows the properties of the raw materials and products of the fermentation industry (ethanol, beer, Baker's yeast and feed, and selected alcoholic beverages) Student knows the scope of food biotechnology, the basics of bioprocesses with the participation of micro-organisms and enzymes. Indicates the possibility of fermentation industry waste products utilization Skills: Student can choose and evaluate the usefulness of the raw materials used in distilling, brewing and yeast production; performs a simple test tasks under the care of a specialist Student examines the phenomenon of physico-chemical and biological processes occurring in the fermentation as well as the impact of fermentation industry on the environment Social competence (attitudes): Student is aware of the responsibility for the hygiene and safety of work and production, to minimize the negative effects of the production processes Student is aware of the need for lifelong learning and retraining Student is working individually and as a team, is aware of the responsibility for jointly implemented activities
Assessment methods and assessment criteria: the arithmetic average of the evaluation of classes and exam

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