Subjects

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

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 2021
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:	unlimited / unlimited (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Dostálek Pavel prof. Ing. CSc.
Interchangeability :	N319015

Examination dates

This subject contains the following additional online materials

E-learning course

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)

Course completion requirements -

Credit test (rated at least 50%).

Exam test (rated at least 50%).

Oral exam.

Last update: Brányik Tomáš (23.01.2018)

Literature -

Recommended:

Pivovarství, teorie a praxe výroby piva, Basařová, Gabriela, Šavel, Jan, Basař, Petr, Basařová, Pavlína, Brož, Adam

Technology brewing and malting, Kunze, Wolfgang, 2004

Brewing, science and practice, Briggs, Dennis E, 2004

Last update: Brányik Tomáš (23.08.2024)

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)

Learning resources -

https://e-learning.vscht.cz/course/view.php?id=460

Last update: Brányik Tomáš (23.01.2018)

Registration requirements -

Malting Technology, Chemical engineering

Last update: Hladíková Jana (20.12.2017)

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