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Grain, Grain Processing II

Course developers

Prior knowledge

Ķīmi3005, Biochemistry

PārZ2004, Food Engineering and Equipment I

PārZ3008, Food Engineering and Equipment II

PārZ3010, Microbiology I

PārZ3011, Microbiology II

Course abstract

In the study course students acquire knowledge about beer and spirit production technologies. Gains knowledge about beer and spirit raw materials, their quality parameters. In the laboratory works, practical skills are acquired to determine the quality of malt, beer and spirits.

Learning outcomes and their assessment

At the end of the study course students will get:
• theoretical and practical knowledge of beer and alcohol production raw materials, their quality and production technologies - lectures, laboratory works, 1st and 2nd tests;
• skills to analyse and explain the technological stages and quality indicators of malt, beer and alcohol - laboratory works;

• acquires competencies to be able to evaluate the supply of grain and other beverages, production technology, its nuances and quality - laboratory work and independent work.

Course Content(Calendar)

1. History of beer, production volumes in the world and in Latvia (Lecture - 1h)
2. Characteristics of raw materials used in beer production (Lecture - 2h)
3. Malt processing technology (Lecture - 2h; 1st laboratory work Malt quality analysis - 4h)
4. Mashing, lauthering and boiling procedures (Lecture - 2h)
5. Beer production. Test 1: Malt and beer production (Lecture - 3h; 2nd laboratory work Beer production - 4h; 3rd laboratory work Beer quality analysis - 4h)
6. Spirits technology (Lecture - 3h)

7. Spirit drinks and their technology Test 2: Spirits technology and spirit drinks (Lecture - 3h, 4th laboratory work Quality analysis of spirits - 4h)

Requirements for awarding credit points

Successfully (at least mark 4) written two tests, performed and defended four laboratory works, a presentation developed, submitted electronically in accordance with the requirements and 1 independent work was defended.

Description of the organization and tasks of students’ independent work

Student independently prepare one independent work on a selected drink, including the following topics: history of the drink, production technology, quality indicators, nutritional value and market analysis. Presentation up to 15 slides, from 5 to 7 minutes, submitted electronically.

Criteria for Evaluating Learning Outcomes

The evaluation of the study course examination depends on the arithmetic average evaluation of the two tests of the study course and the independent work.

A student can obtain a successful mark (at least mark 4) on the test if at least 50% of the test questions have been answered correctly. The student defends the laboratory works, answering questions related to the practical and theoretical basis of the work. The student defends the developed independent work, answering questions related to the practical and theoretical basis of the work. Independent work is evaluated according to the established evaluation scale from excellent to almost satisfactory.

Compulsory reading

1. Технология солода и пива. В. Кунце; гл. 11 написана Г.О. Митом. Санкт-Петербург: Профессия, 2003. 912 с.
2. Handbook of brewing: processes, technology, markets. Edited by H. M. Eßlinger. Weinheim: WILEY-VCH Verlag, 2009. 746 p.
3. Handbook of brewing. Edited by F. G. Priest, G. G. Stewart. 2nd ed. Boca Raton ... [etc.]: CRC/Taylor & Francis, 2006. 853 p.
4.Post-fermentation and -distillation technology : stabilization, aging, and spoilage. Edited by M. Bordiga. Boca Rato: CRC Press, 2018.
5. Brewing: new technologies. Edited by C.W. Bamforth. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2006. 484 p.
6. Brewing: science and practice. D. E. Briggs ... [et al.]. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2004. 881 p.
7. Fermentation microbiology and biotechnology. E.M.T. El-Mansi, editor-in-chief ... [et al.]. 2nd ed. Boca Raton: CRC Press Taylor & Francis Group, 2007. 678 p.
8. Whisky: technology, production and marketing. Edited by I. Russell and G. Stewart. Cambridge: Academic Press, 2014. 444p.

Further reading

1. DeSalle R., Tattersall I. A natural history of beer. London: Yale University Press, 2019. 256 p.
2. Yeasts in food and beverages: with 52 figures an 30 tables. A. Querol, G. Fleet (eds.). Berlin; Heidelberg; New York: Springer, c2006
3. Stiprie dzērieni. Rīga; Zvaigzne ABC, 2008. 120 lpp

Periodicals and other sources

Datu bāzes www.sciencdirect.com, www.scopus.com, www.ebsco.com žurnālu un konferenču rakstu krājumu analīzei. Pārtikas zinātnes žurnāli - Food Chemistry, LWT, Cereal Science, konferenču materiāli – FoodBalt, Research for Rural Development.

Notes

The mandatory course for the second level professional higher education study program “Food Technology” full and part-time students.