GM0032 Malt-Beer Chemistry and Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0032
Name Malt-Beer Chemistry and Technology
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

The main objecitve of the course is to provide students with basic knowledge about malt and beer technology.

Course Content

learn about barley properties, malt production, beer raw materials, beer technology and quality characteristics in beer.

Course Precondition

NONE

Resources

Priest, F. G., Campbell, I. (Eds.). (1996). Brewing microbiology (pp. 134-156). London: Chapman Hall. Kunze, W. (2004). Brewing malting. Vlb, Berlin, 18-152. Malt ve Bira Teknolojisi İsmet Türker, Ahmet Canbaş Russell, I. (2003). Brewing Yeast and Fermentation: Chris Boulton and David Quain. Smart, K. (Ed.). (2008). Brewing yeast fermentation performance. John Wiley Sons.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 students learn basic principles about malt and beer technology
LO02 learn about beer raw materials and brewing stages
LO03 Improve a process-based system using the methods of measurement and evaluation
LO04 learn about beer types and beer quality characteristics


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach.
PLO04 Bilgi - Kuramsal, Olgusal Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject.
PLO05 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. 5
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering.
PLO07 Bilgi - Kuramsal, Olgusal Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field.
PLO08 Bilgi - Kuramsal, Olgusal Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work.
PLO09 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. 4
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering.
PLO16 Yetkinlikler - Öğrenme Yetkinliği Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values.


Week Plan

Week Topic Preparation Methods
1 introduction to beer definition and history Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 beer raw materials Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 beer raw materials, barley, yeast, hops, water Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 properties of barley Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 production of malt Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 malting technology Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 malting production steps Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 mid term exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav
9 beer technology Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 beer production steps Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 beer production types Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Classification of beers Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 types of beers Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 quality in beer Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 stability in beer Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 term exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav
17 term exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 14.05.2024 09:59