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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG408 |
| Name | Malting and Brewing Technology |
| Term | 2017-2018 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to give to student theoretical concepts on malting and brewing science and technology.
Course Content
Introduction, Raw materials: Barley, hops, water, yeast, adjunts, Malt production, Beer production, Spoilage of beer.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will gain information on malting and brewing in general. |
| LO02 | Students will gain fundamental understanding of a relationship between raw materials and processing methods. |
| LO03 | Students know applied processes during the manufacturing in malting and brewing. |
| LO04 | Students have the ability to use the knowledge gained in malting and brewing. |
| LO05 | Students will respect the professional ethics and will gain general understanding of life long learning |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading class meterials and related chapter in suggested text books | |
| 2 | Beer raw materials: Barley | Reading class meterials and related chapter in suggested text books | |
| 3 | Beer raw materials: Hops | Reading class meterials and related chapter in suggested text books | |
| 4 | Beer raw materials: Water, adjunts, yeast | Reading class meterials and related chapter in suggested text books | |
| 5 | Malting: Steeping, germination | Reading class meterials and related chapter in suggested text books | |
| 6 | Malting: Germination, kilning | Reading class meterials and related chapter in suggested text books | |
| 7 | Brewing: Milling, mashing, mashing chemistry and biochemistry | Reading class meterials and related chapter in suggested text books | |
| 8 | Midterm exam | Midterm exam | |
| 9 | Brewing: Milling, mashing, mashing chemistry and biochemistry | Reading class meterials and related chapter in suggested text books | |
| 10 | Brewing: Boiling | Reading class meterials and related chapter in suggested text books | |
| 11 | Brewing:Fermentation and maturation | Reading class meterials and related chapter in suggested text books | |
| 12 | Brewing:Fermentation and maturation | Reading class meterials and related chapter in suggested text books | |
| 13 | Brewing:Clarification, fitration, bottling and pasteurization. Non-alcoholic and low-alcohol beer production | Reading class meterials and related chapter in suggested text books | |
| 14 | Visit to brewery | Visit to brewery | |
| 15 | Beer types and beer composition, beer spoilage, recent developments in beer technology | Reading class meterials and related chapter in suggested text books | |
| 16 | Final exam | Final exam | |
| 17 | Final exam | Final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |