Brewing and Spirits Technology
A.Y. 2024/2025
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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
De Noni Ivano
Shifts:
Turno
Professor:
De Noni IvanoProfessor(s)
Reception:
By appointment
Sezione Industrie Agrarie - DiSTAM