752-5105-00L Biotechnology of Alcoholic Beverage Production
| Semester | Autumn Semester 2018 |
| Lecturers | R. Mira de Orduna Heidinger, A. Bühlmann, S. Schönenberg |
| Periodicity | yearly recurring course |
| Language of instruction | English |
| Comment | Number of participants limited to 60. |
Courses
| Number | Title | Hours | Lecturers | ||||
|---|---|---|---|---|---|---|---|
| 752-5105-00 V | Biotechnology of Alcoholic Beverage Production | 2 hrs |
| R. Mira de Orduna Heidinger, A. Bühlmann, S. Schönenberg |
Catalogue data
| Abstract | Course 752-5105-00L "Biotechnology of Alcoholic Beverage Production" introduces fundamental aspects of the production of beer and grape wine |
| Objective | The objective of the course is to provide participating students with a sound understanding of the raw materials, microorganisms, microbial and chemical transformations and processing aspects involved in the production of beer and grape wine. Sensory aspects and product stability will also be considered. |
| Content | >> Introduction of alcoholic beverage production within industrial microbiology >> Brewing - Raw materials, and malting - Brewhouse processes, wort production, fermentations, lagering - Sensory aspects and diacetyl management >> Winemaking - Grapegrowing and grape processing - Crush and pressing - Fermentations and microbial transformations - Fining, stabilizations, filtration and bottling - Aroma and macromolecule chemistry, climate change - Sensory aspects and wine faults |
| Lecture notes | Lecture handouts will be provided either electronically or at the beginning of lectures. |
| Literature | A list of learning materials will be provided with the lecture handouts. |
| Prerequisites / Notice | Students taking 752-5105-00L require a sound knowledge of basic chemistry, biochemistry, molecular genetics, microbiology and microbial physiology. In order to decipher the costs of tastings, a financial participation of CHF30 will be required per student. |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
| ECTS credits | 2 credits |
| Examiners | R. Mira de Orduna Heidinger, A. Bühlmann, S. Schönenberg |
| Type | end-of-semester examination |
| Language of examination | English |
| Repetition | A repetition date will be offered in the first two weeks of the semester immediately consecutive. |
Learning materials
| No public learning materials available. | |
| Only public learning materials are listed. |
Groups
| No information on groups available. |
Restrictions
| Places | 60 at the most |
| Priority | Registration for the course unit is until 21.09.2018 only possible for the primary target group |
| Primary target group | Food Science MSc (763000) |
| Waiting list | until 28.09.2018 |
Offered in
| Programme | Section | Type | |
|---|---|---|---|
| Food Science Master | Food Biotechnology | W+ |  |