Unit BREWING TECHNOLOGIES II
- Course
- Food science and technology
- Study-unit Code
- 80999106
- Curriculum
- Tecnologie birrarie
- Teacher
- Ombretta Marconi
- Teachers
-
- Ombretta Marconi
- Hours
- 54 ore - Ombretta Marconi
- CFU
- 6
- Course Regulation
- Coorte 2018
- Offered
- 2020/21
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The course aims to provide students with the technical-scientific basis for understanding the brewing process production.
- Reference texts
- Lecture notes.
1. August Gresser, "Il manuale del birraio pratico", Fachverlag Hans Carl GmbH, Numberg
2. Wolfgang Kunze, "Technology Brewing and Malting", VLB, Berlino
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
- In order to understand the topics covered in this course you must have basics on chemistry, physics, microbiology and mathematics and have the knowledge of the main steps in the process of malting. Knowledge of these topics appears to be a prerequisite for the student who wants to follow the course with profit.
- Teaching methods
- The course is organized as follows:
- Lectures on all the topic of the course;
- practical training on brewing pilot plant;
- Seminars
- Guided visits - Other information
- The teacher meets the students every day, by appointment, at the following address:
Department of Agricultural, Food and Environomental Sciences-Food Technologies Research Unit, Via San Costanzo, Perugia-1st floor. - Learning verification modality
- The exam consists on a written or oral tests.
At the end of the course the student can pass the exam by a written test that consists on the solution of multiple choice tests and open questions. The test has a duration of about 120 minutes aiming to verifying the application capacity of theoretical and practical knowledge of the different topic deal with during the course.
The oral and written tests consists on an interview of about 30 minutes to verify the knowledge level and the understanding capability of the student on the theoretical and applicative topics of the course. - Extended program
- Production processes of beer wort and its fermentation. Malt milling, mashing paying attention to wort filtration, boilling and whirpool separation. Wort fermentation paying attention to the yeast selection and management; management and control of the fermentation parameters. Basics on the processes of beer stabilization and packaging. Basics on waste management.Development and interpretation of process flow-sheet. Interpretation and management of traceability systems for brewing industry.