Information sheet ECTS Syllabus
Course syllabus 431S3_4I - Malting and Brewing (FCFT - WS 2020/2021)
Slovak University of Technology in Bratislava
|Course unit code:||431S3_4I|
|Course unit title:||Malting and Brewing|
|Mode of delivery, planned learning activities and teaching methods:|
|Biotechnology - master (compulsory), 3. semester|
Biotechnology - master (compulsory), 3. semester
Level of study:
|Prerequisites for registration:||none|
|Students write 2 tests during the semester. Students successfully pass the tests if they have at least 56 % of all points. Students also have to pass the oral exam. Students get credits for the course if they successfully pass both, the written tests and the oral exam. 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:
The current trends and strategies of beer production, resources, processes, beer analysis.
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:|
|Language of instruction:||slovak and english or english|
|Assessed students in total: 241|
Name of lecturer(s):
doc. Ing. Daniela Šmogrovičová, PhD. (person responsible for course) - slovak, english
|Last modification:||20. 4. 2020|
doc. Ing. Daniela Šmogrovičová, PhD. and programme supervisor
Last modification made by Samuel Hraško on 04/20/2020.