| Course title | Chemistry of Beer |
|---|---|
| Course code | ACH/PIVO |
| Organizational form of instruction | Lecture |
| Level of course | Master |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 2 |
| Language of instruction | Czech |
| Status of course | Optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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The aim of the course is to introduce students with the methods used for beer making with the focus on chemical changes in particular parts of the process. 1) Materials for beer production I. 2) Materials for beer production II. 3) Materials for beer production III. 4) Beer production I. 5) Beer production II. 6) Physico-chemical stability of beer I. 7) Physico-chemical stability of beer II. 8) Beer defects, pasteurization, sanitation 9) Aging of beer 10) Beer and health 11) Beer styles 12) Sensory evaluation of beer
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| Learning activities and teaching methods |
| Dialogic Lecture (Discussion, Dialog, Brainstorming) |
| Learning outcomes |
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| Prerequisites |
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unspecified
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| Assessment methods and criteria |
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Oral exam
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| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Science | Study plan (Version): Analytical Chemistry (2021) | Category: Chemistry courses | - | Recommended year of study:-, Recommended semester: Summer |