Module Handbook

  • Dynamischer Default-Fachbereich geändert auf MV

Notes on the module handbook of the department Mechanical and Process Engineering

Die hier dargestellten veröffentlichten Studiengang-, Modul- und Kursdaten des Fachbereichs Maschinenbau und Verfahrenstechnik ersetzen die Modulbeschreibungen im KIS und wuden mit Ausnahme folgender Studiengänge am 28.10.2020, bzw. am 13.01.2021 verabschiedet.

Ausnahmen:

Module MV-BioVT-M154-M-7

Brewing Technology (M, 2.0 LP)

Module Identification

Module Number Module Name CP (Effort)
MV-BioVT-M154-M-7 Brewing Technology 2.0 CP (60 h)

Basedata

CP, Effort 2.0 CP = 60 h
Position of the semester 1 Sem. in WiSe/SuSe
Level [7] Master (Advanced)
Language [DE] German
Module Manager
Lecturers
Area of study [MV-BioVT] Bioprocess Engineering
Reference course of study [MV-88.805-SG] M.Sc. Biological Process Engineering
Livecycle-State [NORM] Active

Courses

Type/SWS Course Number Title Choice in
Module-Part
Presence-Time /
Self-Study
SL SL is
required for exa.
PL CP Sem.
1V+1U+1L MV-BioVT-86429-K-7
Brewing Technology
P 42 h 18 h - - PL1 2.0 WiSe/SuSe

Examination achievement PL1

  • Form of examination: oral examination (20-30 Min.)
  • Examination Frequency: each semester
  • Examination number: 10141 ("Brewing Technology")

Evaluation of grades

The grade of the module examination is also the module grade.


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)

Requirements for attendance of the module (informal)

none

Requirements for attendance of the module (formal)

None

References to Module / Module Number [MV-BioVT-M154-M-7]

Module-Pool Name
[MV-ALLG-2022-MPOOL-6] Wahlpflichtmodule Master allgemein 2022
[MV-ALL-MPOOL-6] Wahlpflichtmodule allgemein
[MV-BCI-BSc-MV-MPOOL-4] Wahlpflichtmodule MV für Bachelor BCI
[MV-BioVT-MPOOL-6] Wahlpflichtmodule Bioverfahrenstechnik