Course MV-BioVT-86429-K-7
Brewing Technology (1V+1U+1L, 2.0 LP)
Course Type
| SWS | Type | Course Form | CP (Effort) | Presence-Time / Self-Study | |
|---|---|---|---|---|---|
| - | K | Lecture with exercise classes and lab (V/U/L) | 2.0 CP | 18 h | |
| 1 | V | Lecture | 14 h | ||
| 1 | U | Lecture hall exercise class | 14 h | ||
| 1 | L | Laboratory course | 14 h | ||
| (1V+1U+1L) | 2.0 CP | 42 h | 18 h | ||
Basedata
Contents
- Ingredients of beer and their production (malt / starch, hops, water)
- Measured variables of brewery technology
- Beer varieties, their history and influence on the culture
- Enzymatic processes during mashing
- Microbial processes during fermentation
- Insight into the process engineering of modern breweries
- Calculation bases in the brewing industry
- Practical demonstration of a brewery entrance at the 100 L brewing plant
- Independent execution of the basic operations
- Analysis methods of (intermediate) products and preparation of mass balances
Competencies / intended learning achievements
1. lecture
The students are able to
- to describe the food ingredients of fermented beverages and their production
- to show the connections between the different regional beer varieties and their influence on the culture
- to reproduce the microbial and enzymatic reaction paths and the catalysts involved
- explain the basic brewing process operations
- assign analytical methods in brewery technology and evaluate their results
- to assess the negative and positive influences of the cultural drink beer
2. exercise
The students are able to
- to estimate the influence of the ingredients of beer and to plan an own brewing process on this basis
- to work out and calculate the course of sugar and colorant extraction as well as the fermentation process
- prepare a presentation on the calculation, implementation and analysis of the brewing process
- to evaluate their joint group work in a summarizing lecture with discussion.
3. laboratory
The students are able to
- to produce their own beer in group work on the basis of their planning and calculation
- to compare the process engineering basis with the biochemical conversion by practical application of the learned knowledge
- analyze samples from the production process and derive the course of the biochemical reaction
- to understand and explain the underlying theoretical processes on the basis of the practical analysis results.
Literature
- Ludwig Narziss, Die Bierbrauerei, Wiley-VCH Weinheim. Auflage 8. 2009
- Werner Back, Ausgewählte Kapitel der Brauereitechnologie, Fachverlag Hans Carl, Nürnberg, 2. Auflage, 2008
- Rudolf Heiss, Lebensmitteltechnologie: Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung, Springer Berlin Heidelberg; Auflage: 6. völlig überarb. Aufl. (6. August 2003)
- Johannes Krämer, Lebensmittel-Mikrobiologie, UTB, Stuttgart; Auflage: 4. (2006)
- Heike P. Schuchmann, Lebensmittelverfahrenstechnik: Rohstoffe, Prozesse, Produkte, Wiley-VCH Verlag GmbH & Co. KGaA; Auflage: 1. Auflage (17. Februar 2005)
- Hans-Dieter Belitz, Lehrbuch der Lebensmittelchemie, Springer; Auflage: 6., vollst. überarb. Aufl. (19. Oktober 2007)
Materials
Beamer, blackboard, Excel, help sheets, poster. For further information and course materials please consider the corresponding OLAT-course. The course website contains further slide material on the course contents in electronic form for students to download.
Requirements for attendance (informal)
none
Requirements for attendance (formal)
None
References to Course [MV-BioVT-86429-K-7]
| Module | Name | Context | |
|---|---|---|---|
| [MV-BioVT-M154-M-7] | Brewing Technology | P: Obligatory | 1V+1U+1L, 2.0 LP |
Notes on the module handbook of the department Mechanical and Process Engineering
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