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14MBIP7 - Brewing

Course specification
Course titleBrewing
Acronym14MBIP7
Study programmeBiochemical Engineering and Biotechnology
Module
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB3.0Status
    ConditionPrevious knowledge of microbiology, biochemistry.Облик условљености
    The goalAcquisition of specific knowledge of brewing
    The outcomeKnowledge of basic and specific process steps in the production of beer, as well as recognizing the importance of determining the parameters of quality. Introduction to the environmental aspects of brewing and systems for securing safe products.
    Contents
    Contents of lecturesHistory of beer. The world market for the production of beer. Types of beer. ; Raw materials for beer production - production of malt, water treatment for the production of beer, properties and preparation of hops, microorganisms for the production of beer, grains. ; Manufacturing malt - process steps and the problem of cooking. ; Fermentation - keeping the main proceedings and the subsequent fermentation. ; Clarification and filtration of beer. Pasteurization of beer. Biological agents of beer spoilage. ; Modern methods of finishing beer "High Gravity Brewing" Beer production with decreasing alcohol, specialty beers. ; Sanitation facilities and equipment in the production of beer. ; Process control and product quality. ; Packaging materials for beer. ; Systems to ensure quality and safety in the production of beer. ; Ecological aspects of beer production - consumption of natural resources, waste water, solid waste.
    Contents of exercisesExamination of the quality parameters of beer - color, protein content, the foam stability, sensory properties. Case Study - HACCP system in the production of beer. Tour of the brewery.
    Literature
    1. CHARLES BAMFORTH, Beer:Tap into the Art and Science of Brewing, Second Edition, OXFORD UNIVERSITY PRESS, 2003.
    2. Michael J. Lewis and Charles W. Bamforth, Essays in Brewing Science, Springer Science+Business Media, LLC, 2006
    3. Скрипте са предавања
    4. Семиз Махмуд, Технологија пива, Пословна заједница индустрије пива и слада Југославије, 1979.
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    210
    Methods of teachingLectures, practical classes, seminars
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures5Test paper65
    Practical lessons20Oral examination
    Projects
    Colloquia
    Seminars10