Unit BREWING TECHNOLOGIES
- Course
- Food technology and biotechnology
- Study-unit Code
- A002157
- Curriculum
- Tecnologie birrarie
- Teacher
- Giuseppe Italo Francesco Perretti
- Teachers
-
- Giuseppe Italo Francesco Perretti
- Hours
- 54 ore - Giuseppe Italo Francesco Perretti
- CFU
- 6
- Course Regulation
- Coorte 2021
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline delle tecnologie alimentari
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Beer agro-food industry.
- Reference texts
- Lecture notes.
During the course texts will be recommended for each specific production process considered. - Educational objectives
- Provide students with scientific and technical knowledge for understanding the processes of brewing.
Will learn more in food technology, production processes, technologies, packaging and distribution of products, process parameters and their unit operations, methods of representation in the form of process flow diagrams (flow-sheet, flow chart).
Some information will be also given on the disposal of waste- and by- products. - Prerequisites
- Basics on chemistry, physics, microbiology and mathematics.
- Teaching methods
- Theoretical lessons and practical training
Seminars
Guided visits - Other information
- -
- Learning verification modality
- Written test or oral exam
- Extended program
- Production processes of beer wort and its fermentation.
Basics on the processes of beer stabilization and packaging.
Development of process flow-sheet for agri-food industries.
Interpretation of process flow-sheet for agri-food industries.
Interpretation and management of traceability systems for agri-food industries.
Evaluation of incoming raw materials in agri-food industries.
Mass and energy balances in food and agriculture industries (with references to the Unit Operation of Food Technology)
Proactive involvement in various activities of the course.
Enhancement and empowerment of the knowledge already acquired by students, with particular stimulus interdisciplinary use of the same, including that of the English language.
Role, professional opportunities, study and careers of graduates STAgAl: in Italy, in Europe and abroad.