Unit BREWING TECHNOLOGIES II
- Course
- Food science and technology
- Study-unit Code
- A000096
- Curriculum
- Tecnologie birrarie
- Teacher
- Giovanni De Francesco
- Teachers
-
- Giovanni De Francesco
- Hours
- 54 ore - Giovanni De Francesco
- CFU
- 6
- Course Regulation
- Coorte 2019
- 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
- Malt and beer agro-food industry.
- Reference texts
- Lecture notes of the professor.
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 malting and 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 malt
Basics on the processes of wort brewing and fermentation.
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.