Beer and Non-alcoholic Beverages Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.O.004
Credits: 6.00
Department: Organic Products Technology
Lecturer: Associated Professor Natalia Berezovska
Semester: 1 семестр
Mode of study: денна
Мета вивчення дисципліни: teaching students the scientific and theoretical foundations of beer production technology, which are based on biochemical processes of bioconversion of grain raw materials for the purpose of preparing wort and fermenting it into beer, as well as non-alcoholic beverage preparation technologies, including production of carbonated drinks, kvass, syrups for the retail network, artificially mineralized waters, bottling of mineral waters, as well as properties and methods of processing raw materials, semi-products to obtain high-quality finished products and disposal of production waste.
Завдання: - Ability to solve problems of a research and/or innovative nature in the field of food technology. -Ability to search, process and analyze information from various sources. -Ability to conduct research at an appropriate level. - Ability to choose and use specialized laboratory and technological equipment and devices, science-based methods and software for conducting scientific research in the field of food technology - The ability to develop programs for the effective functioning of food industry enterprises and/or restaurant establishments in accordance with the forecasts of the development of the industry in the conditions of globalization. - Ability to present and discuss the results of scientific research and projects. - The ability to ensure the quality and safety of food products during the introduction of technological innovations at the enterprises of the industry. - The ability to implement modern technologies of beer and soft drinks to ensure energy and resource conservation and improve the quality indicators of food products.
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.
Опис: 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.
Критерії оцінювання результатів навчання: written reports on laboratory work, oral survey, control work (30%) • final control (control event, exam): written and oral form (70%)
Recommended books: 1. Домарецький В.А. Технологія солоду та пива. –видавництво :Інкос : 2004, 352с 2. Технологія солоду, пива та безалкогольних напоїв у задачах і прикладах: Навчальний посібник для студентів вищих навчальних закладів / А. Є. Мелетьєв, В. А. Домарецький, 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.