| Course ID: | NTŻ-SE>ZASTDWT |
| Course title: | YEAST APPLICATION IN SELECTED TECHNOLOGIES |
| Semester: | 7 / Winter |
| ECTS: | 3 |
| Lectures/Classes: | 20 / 20 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | Biochemistry Microbiology Food Industry Engineering |
| Contact person: | prof. dr hab. Joanna Kawa-Rygielska joanna.kawa-rygielska@upwr.edu.pl |
| Short description: | Characterization of the yeast strains for different fermentation industries. Absorption of fermentation media components by yeast cells. Ethanol fermentation of sugar and starch raw materials by Saccharomyces cerevisiae yeast. Microbiological contamination in distillery industry. Different than Saccharomyces cerevisiae microorganisms for ethanol production. Technology of baking and feeding yeasts. Brewing yeasts – types, features and impact on beer quality. Typical and non-conventional technologies in brewing. |
| Full description: | Characterization of the yeast strains for different fermentation industries. Absorption of fermentation media components by yeast cells. Ethanol fermentation of sugar and starch raw materials by Saccharomyces cerevisiae yeast. Microbiological contamination in distillery industry. Different than Saccharomyces cerevisiae microorganisms for ethanol production. Technology of baking and feeding yeasts. Brewing yeasts – types, features and impact on beer quality. Typical and non-conventional technologies in brewing. |
| Bibliography: | 1.The Alcohol Textbook 4 th Edition, K.A. Jacques et al., Nottingham University Press, Nottingham, 2003 2. Technology Malting & Brewing, W. Kunze, VLB Berlin, Berlin, 2014 3. Microbiology and Technology of Fermented Foods, R.W. Hutkins, Blackwell Publishing, Ames, 2006 4. www.scopus.com 5. www.webofknowledge.com |
| Learning outcomes: | Knowledge: The student knows basic techniques, methods and tools and unit operations used in the processes conducted by yeast Characterizes properties of raw materials and products obtained in fermentation processes Has basic knowledge from the field of technology of processes conducted by yeast Skills: Student uses the basic laboratory equipment and control-measurement apparatus used in the analyses of products produced by yeast Analyzes physicochemical and biological phenomenon occurs in processes conducted by yeast Performs simple research tasks under specialist guidance Social competence (attitudes): Student is aware of the need to study for the whole life and advancement his knowledge in the field of fermentation processes Works individually and in group, is aware of the responsibility for tasks realized in group |
| Assessment methods and assessment criteria: | Arithmetical average of grades from lectures and classes |