Oct 19, 2019   5:28 p.m. Kristián
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Course syllabus N400S1_4D - Malting and Brewing (FCFT - 2019/2020 - post-graduate studies)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N400S1_4D
Course unit title: Malting and Brewing
Mode of delivery, planned learning activities and teaching methods:
lecture10 hours weekly (on-site method)

Credits allocated: 12
Recommended semester/trimester: Biotechnology - doctoral (semi-compulsory), 2. year
Level of study: 3.
Prerequisites for registration: none
Assesment methods:
Exam consists of written and oral exam.
Learning outcomes of the course unit:
The current trends and strategies of beer production, resources, processes, beer analysis.
Course contents:
Technology of beer production, nowadays trends and strategies. Characteristics and composition of basis resources for beer production. Malting process, hops, water. Brewing process. Brewer`s yeast, classification. The current trends and strategies of wort fermentation. Colloid and biological beer stability. Final beer treatment. Beer composition, chemical and sensory analyses, quality evaluation. Beer styles, world brands.
Recommended or required reading:
ŠMOGROVIČOVÁ, D. Sladovníctvo a pivovarníctvo.  [online]. 2011. URL: http://e-learning FCHPT STU.
KOSAŘ, K. Technologie výroby piva a sladu. Praha: Výskumný ústav pivovarský a sladařský, a.s., 2000. 398 p. ISBN 80-902658-6-3.

Language of instruction: -- item not defined --
Courses evaluation:
Assessed students in total: 5

100,0 %0 %
Name of lecturer(s): doc. Ing. Daniela Šmogrovičová, PhD. (person responsible for course) - slovak
Last modification: 26. 4. 2019
Supervisor: doc. Ing. Daniela Šmogrovičová, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 04/26/2019.

Type of output: