Brewing and spirits technology

A.Y. 2020/2021
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The aim of the course is to give students basic knowledge for management of the fundamental biochemical and technological aspects involved in brewing and in the production of spirits. Next to the technology, students will learn also about the legislation in the field of alcoholic beverages making.
Expected learning outcomes
The acquired skills are aimed at knowledge of raw materials, processing technologies in beer and spirits and the factors that affect the quality of final products.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
The lessons will be held on the Microsoft Teams platform starting from 21st October and they can be followed synchronously based on the timetable of the first semester
Course syllabus
The program will not change
Prerequisites for admission
The pre-requisites will not change
Teaching methods
The lessons will be held on the Microsoft Teams platform starting from 21st October and they can be followed synchronously based on the timetable of the first semester
Teaching Resources
The reference material will not change
Assessment methods and Criteria
The in-presence exam consists of a written test of 30 questions each with 4 closed answers. The exam will last 45 minutes. In case of a new COVID emergency, the exam will be held orally with the Teams platform. It will last about 30 minutes and it must be taken only by appointment to be requested by email.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor: De Noni Ivano
Professor(s)
Reception:
By appointment
Sezione Industrie Agrarie - DiSTAM