TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG417 |
| Name | Malting and Brewing Technology |
| Term | 2020-2021 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | E Elective |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(Güz)
(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 list the raw materials for beer: barley, hops, water, and yeast |
| LO02 | Students explain malt making: the brewing, germination, and baking process |
| LO03 | Students explain beer making: the chemistry and biochemistry of milling, mashing, boiling, and mashing |
| LO04 | Students practice fermentation and maturation in beer making |
| LO05 | students practice clarification, filtration, boiling and pasteurization |
| LO06 | Explains the production of non-alcoholic and low-alcohol beer |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 4 |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
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 | Mid-Term Exam | midtherm 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 lowalcohol 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 | Term Exams | Final Exam | |
| 17 | Term Exams | 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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||