TÜRKÇE
ENGLISH
Information
| Code | IG417 |
| Name | Malting and Brewing Technology |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(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
none
Resources
Lewis, M. J, Young, T.W.,2002, Brewing, Chapman and Hall, London.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.Priest FG, Stewart GG (eds), 2006, Handbook of Brewing, Second Edition, Taylor and Francis, Boca Raton, pp. 281-332.
Notes
hand out and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | students learn beer raw materials: barley, hops, water and yeast |
| LO02 | students learn malting: Steeping, germination, kilning process |
| LO03 | students learn brewing: Milling, mashing, boiling, mashing chemistry and biochemistry |
| LO04 | students learn fermentation and maturation on brewing |
| LO05 | students learn clarification, fitration, bottling and pasteurization. Non-alcoholic and lowalcohol beer production |
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 |
| 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 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Beer raw materials: Barley | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 3 | Beer raw materials: Hops | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 4 | Beer raw materials: Water, adjunts, yeast | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Malting: Steeping, germination | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 6 | Malting: Germination, kilning | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 7 | Brewing: Milling, mashing, mashing chemistry and biochemistry | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | midtherm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Milling, mashing, mashing chemistry and biochemistry | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 10 | Brewing: Boiling | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 11 | Brewing:Fermentation and maturation | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 12 | Fermentation and maturation process | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 13 | Brewing:Clarification, fitration, bottling and pasteurization. Non-alcoholic and lowalcohol beer production | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 14 | Visit to brewery | visit to brewery | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 15 | Beer types and beer composition, beer spoilage, recent developments in beer technology | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Final Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Final Exam | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
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 | ||