Key words
Objectives
Provide the students the microbiological knowledge and understanding for the
application in process control and quality control.
During the practical course the students learn the microbiological
techniques for brewing purposes.
Prerequisites
General biochemistry, molecular biology and microbiology.
Topics
The course reviews and explores:
- The microbiology of brewing yeast: systematics, biochemistry, genetics,
growth and fermentation, genetic techniques and brewing technology.
- The microflora of barley and malt.
- Beer spoiling micro-organisms.
- Techniques for microbiological analysis.
During the practical course the students are performing microbiological
techniques for analysis of brewwater, barley, malt, additives, brewing
yeast and beer.
Teaching Methods
Lectures, exercises, individual reports, group reports, home study, others
Materials used
Teacher's course, background information, scientific & technical literature,
others
Study guidance
Assessment
Oral examination, others
Study costs
Lecturer(s)
Anita VAN LANDSCHOOT
Language
Dutch
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