SubjectsSubjects(version: 954)
Course, academic year 2019/2020
Processes and Operations in Brewing Industry - M319010
Title: Procesy a operace v pivovarské výrobě
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2019
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: not taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Dostálek Pavel prof. Ing. CSc.
Interchangeability : N319015
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
The course focuses on the understanding of unit operations and technological equipment of malting and brewing industry with regard to the specific requirements of modern and energy-efficient production. The content is based on the kinetics of biological processes and their chemical engineering description and balancing. Understanding the relationships between processes, apparatuses and equipment necessary for their implementation is deepened by including lectures on hygienic, energy and the qualitative aspects of the production processes.
Last update: Hladíková Jana (20.12.2017)
Aim of the course -

Students will be able to:

Describe and assess individual operations in brewing process in terms of process engineering, energy efficiency and hygienic aspects.

Compare different technological solutions and machinery for various manufacturing segments and choose the most suitable according to specific qualitative and quantitative criteria.

Use the key terminology necessary for communicating with material, mechanical and piping engineers.

Last update: Hladíková Jana (20.12.2017)
Literature -

R:Basařová G.,Šavel J.,Basař P.,Lejsek T.,Pivovarství:Teorie a praxe výroby piva,VŠCHT Praha,2010,ISBN 9788070807347

R:Kunze W.,Technology Brewing and Malting,VLB Berlin,2010,ISBN 9783921690642

A:Bluml S.,Manual of filling technology,Behrs Verlag,Hamburg,2004,ISBN 3899471970

A:Vojtěch D.,Materiály a jejich mezní stavy,VŠCHT Praha,2010,ISBN 9788070807415

Last update: Brányik Tomáš (23.01.2018)
Learning resources -

Last update: Brányik Tomáš (23.01.2018)
Syllabus -

1. Design and construction

2. Production of non-alcoholic beer

3. Filling and closing, labeling

4. Cleaning and sanitation

5. Continuous fermentation of beer

6. Engineering utilities in breweries

7. Energy balance of brewery

8. Operational automation

9. Beer market, from global to local

10. Clean rooms, design and validation

11. Production management

12. Influence of technology and composition of raw materials on beer foam

13. Mechanical agitation and aeration

14. Construction materials and corrosion

Last update: Hladíková Jana (20.12.2017)
Registration requirements -

Malting Technology, Chemical engineering

Last update: Hladíková Jana (20.12.2017)
Course completion requirements -

Credit test (rated at least 50%).

Exam test (rated at least 50%).

Oral exam.

Last update: Brányik Tomáš (23.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.4 10
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.6 18
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Examination test 60
Oral examination 30