Beer and Non-alcoholic Beverages Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.O.004
Credits: 7.00
Department: Organic Products Technology
Lecturer: Associated Professor Natalia Berezovska
Semester: 1 семестр
Mode of study: денна
Learning outcomes: • Have knowledge of the scientific and theoretical foundations of modern technologies of beer and soft drinks production and prospects of their development in Ukraine and abroad. • To be able to carry out technological calculations of technological stages of beer and soft drinks productions, considering properties and types of raw materials. • To be able to develop technological schemes, to make decisions in case of unusual situations, to provide optimization of technological processes. • Practical use of theoretical knowledge in the design and organization of food production. • Knowledge and understanding of the methodology of research, design and modernization of food technologies in accordance with the regulatory requirements of current standards and technical conditions. • Understanding the impact of technical achievements in the public, economic, social and environmental context; • Knowledge of the basics of project management in food technology. • Acquisition of adequate knowledge and understanding for the successful organization and conduct of research in the field of food technology, form and represent the results of professional activity. • To think systematically and apply creative abilities to the formation of fundamentally new ideas in the field of food technology. • Apply knowledge of microbiological basics for the development of technologies of fermentation and winemaking products. • To calculate, design, research and market new food products with improved and/or health and healing properties. • Search for information from various sources to solve problems and problems in the field of food technologies and technologies of fermentation products and winemaking. • To combine theory and practice, as well as to make decisions and develop a strategy for the activity of food enterprises, and in particular fermentation ones, taking into account universal human values, public, state and industrial interests. • Ability to use modern information and communication methods for effective communication at professional and social levels • Ability to realize the need for lifelong learning in order to deepen acquired and acquire new professional knowledge.
Required prior and related subjects: Prerequisites: - Food technologies -Biochemistry Necessities: - Microbiology of fermentation and winemaking products -Product quality management of food enterprises
Summary of the subject: The discipline "Technology of beer and soft drinks" covers the following main issues: characteristics of raw materials for the production of beer and soft drinks, technological features of the chemical composition; characteristics and range of finished products; technologies and technological schemes of preparation of beer wort, its fermentation; technologies and technological schemes of beer yeast accumulation; technologies and technological schemes of water preparation - raw materials for brewing beer and soft drinks; technologies and technological schemes for the preparation of soft drinks and kvass.
Assessment methods and criteria: Semester control is conducted in the form of an exam (EC). The exam is a form of SC of the results of the student's studies in the academic discipline for the semester.
Recommended books: 1. Домарецький В.А...Технологія солоду та пива. –видавництво :Інкос : 2004, 352с 2. Технология солоду, пива та безалкогольних напоїв у задачах і прикладах: Навчальний посібник для студентів вищих навчальних закладів / А. Є. Мелетьев, В. А. Домарецкий, С. Р. Тодосійчук, А. М. Куц та ін. – К.: НУХТ, 2007.– 256 с. 3. Домарецький В.А., Прибильський В.Л., Михайлов М.Г. Технологія екстрактів, концентратів і нвпоїв із рослинної сировини. Підручник.- Вінниця: Нова книга, 2005.-408с.