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Lecturer(s)
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Jílková Kateřina, Ing.
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Běláková Sylvie, Ing. Ph.D.
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Sýs Milan, Ing. Ph.D.
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Červenka Libor, doc. Ing. Ph.D.
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Course content
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1st week Introduction to fermentation technologies 2nd week Fermentation processes 3rd week Industrial applications of fermentation technologies 4th week Selection of raw material for fermentation processes 5th week Control of origin and quality of raw materials 6th week Content of nutrients and potential contaminants in raw materials 7th week Harvesting, storage and processing of raw materials for the fermentation industry 8th week Fermentation vessels 9th week Fermentation technology for the fermentation industry and management of the fermentation process 10th week Process equipment maintenance and rehabilitation 11th week Sampling of input raw materials 12th week Evaluation of the quality of input raw materials (classical methods) 13th week Evaluation of the quality of input raw materials (instrumental methods)
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book)
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Learning outcomes
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The subject "Chemistry and quality of raw materials for fermentation technologies" provides an overview of analytical methods for evaluating the quality of input raw materials of plant origin intended for the production of wine, malt, beer, spirits and organic acids using the appropriate fermentation technologies.
The graduate will be able to orientate in fermentation technologies and analytical methods used in the evaluation of the quality of input raw materials intended for the fermentation industry.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral examination
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Recommended literature
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Juliana Lang. Principles of Fermentation Technology. New York: USA, 2022. ISBN 1641726768.
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Manbir Singh, Rajan Sharma. Fermentation Process & Microbiology of Fermented Foods. London: United Kingdom, 2017. ISBN 978-3-659-82096-0.
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Pavel Kadlec, Karel Melzoch, Michal Voldřich. Přehled tradičních potravinářských výrob. Ostrava: Česká Republika, 2012. ISBN 978-80-7418-145-0.
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Sandor Katz. Umění fermentace. Praha. 2021.
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