752121 Brewery operational control
- Lecture and exercise
- Semester hours
- Lecturer (assistant)
- Institute of Food Technology
- Offered in
- Wintersemester 2017/18
- Languages of instruction
Raw materials: barley, (rice, maize, sugar, etc.), malt, water ([water for production and process utilities, boiler water), hops, hop products, other materials (corks, screw caps, labels, glue, cleaning agents, disinfectants, filters, stabilizing agents, glass, heating oil). Chemical and biological control of the brewing process: malt storage; milling, brewing house, wort cooling, fermentation cellar, storage cellar, filtration, bottling (casks, bottles), beer, water, yeast, wort. Control of technical services: steam generator, cooling facilities, air supply, electrical utilities. Environmental control: steam generator emissions, noise, waste water (BSB, CSB, etc.)
Excursion: Brauerei Schwechat
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After successful completion of this course the participants are able to interprete the results of analysis and the effects on the brewing process. They know also the most common analytical methods and the relations between analysis and technology and corrective actions as well.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.