Brewing Technology Laboratory

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_2_2

Number of ECTS credits allocated

Name of lecturer(s)

Knöpfle Nataly, BSc MSc, Odolphi Nina, BSc MSc

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Biotechnological Progress and Beverage Consumption (2020): Elsevier.
Bourdichon, François; Casaregola, Serge; Farrokh, Choreh; Frisvad, Jens C.; Gerds, Monica L.; Hammes, Walter P. et al. (2012): Food fermentations: microorganisms with technological beneficial use. In: International Journal of Food Microbiology 154 (3), S. 87-97. DOI: 10.1016/j.ijfoodmicro.2011.12.030.
Brányik, Tomáš; Silva, Daniel P.; Baszczyňski, Martin; Lehnert, Radek; Almeida e Silva, João B. (2012): A review of methods of low alcohol and alcohol-free beer production. In: Journal of Food Engineering 108 (4), S. 493-506. DOI: 10.1016/j.jfoodeng.2011.09.020.
Cassani, Lucía; Gomez-Zavaglia, Andrea; Simal-Gandara, Jesus (2020): Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. In: Food research international (Ottawa, Ont.) 129, S. 108852. DOI: 10.1016/j.foodres.2019.108852.
Gänzle, Michael G. (2015): Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. In: Current Opinion in Food Science 2, S. 106-117. DOI: 10.1016/j.cofs.2015.03.001.
Grandison, Alistair S.; Brennan, James G. (Hg.) (2011): Food processing handbook. Wiley InterScience (Online service). 2nd ed. Weinheim: Wiley-VCH. Online verfügbar unter http://dx.doi.org/10.1002/9783527634361.
Kunz, Benno (2006): Grundlagen der Lebensmittelbiotechnologie. 1. Aufl. Hamburg: Behr.
Schuchmann, Heike P.; Schuchmann, Harald (2008): Lebensmittelverfahrenstechnik. Rohstoffe, Prozesse, Produkte. 1. Nachdr. Weinheim: Wiley-VCH.
Ternes, Waldemar (2008): Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung. 3. überarb. Aufl. Hamburg: Behr.
Thomas, Diana Weinert; Leeson, Peter T. (2012): The brewer, the baker, and the monopoly maker. In: Journal of entrepreneurship and public policy : JEPP 1 (1), S. 84-95.
Xiang, Huan; Sun-Waterhouse, Dongxiao; Waterhouse, Geoffrey I.N.; Cui, Chun; Ruan, Zheng (2019): Fermentation-enabled wellness foods: A fresh perspective. In: Food Science and Human Wellness 8 (3), S. 203-243. DOI: 10.1016/j.fshw.2019.08.003.

Assessment methods and criteria

Course immanent examination

Level of course unit

Master

Year of study

Spring 2025

Semester when the course unit is delivered

Language of instruction

English

Learning outcomes of the course unit

After completing this module, students have in-depth knowledge of live fermentation and beverage technology. In particular, students will be familiar with the principles and special features of fermentative material conversion and fermentative production of foodstuffs. Existing product examples are analyzed and the principles are applied to new product issues.

Course contents

- Teaching brewing technology production processes and alcoholic fermentation.
- Enzymatic processes in beverage technology.
- Analytical description of beverages, illustration of production by analyzing defined parameters.
- Cases: fermented/non-fermented, alcoholic/non-alcoholic beverages

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none

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