Oct 15, 2019   11:34 p.m. Terézia
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Course syllabus 431L9_4I - Laboratory in Malting and Brewing (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 431L9_4I
Course unit title: Laboratory in Malting and Brewing
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Biotechnology - master (compulsory), 3. semester
Biotechnology - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
One test with the result of minimum 56 %, laboratoty work report.
Students are graded as follows: A 92-100 %, B 83-91 %, C 74-82 %, D 65-73 %, E 56-64 %.
Learning outcomes of the course unit:
Practical knowledge of beer production and analysis
Course contents:
Calculations in brewing. Wort production, brewing process. Beer fermentation and maturation. Chemical and sensory analysis of beer.
Recommended or required reading:
ŠMOGROVIČOVÁ, D. Sladovníctvo a pivovarníctvo.  [online]. 2011. URL: http://e-learning FCHPT STU.

Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 190

38,9 %36,8 %15,8 %6,8 %1,7 %0 %
Name of lecturer(s): Ing. Dominika Gyuranová (examiner, instructor)
Ing. Zuzana Rosenbergová (examiner, instructor)
doc. Ing. Daniela Šmogrovičová, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Daniela Šmogrovičová, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: