Cereals for Malts and Other Semi-Finished Products Preparation

The course aims to deepen the structural and physicochemical characteristics of cereals and their relationship with the suitability for producing malt, intended for the production of alcoholic beverages, including beer and spirits, as well as food products and other semi-finished products, such as flours.
Lectures and in-class discussions of case studies will allow students to learn and understand the characteristics of the raw material that most influence the malting process and the quality of the final product.
The course will also provide the knowledge and skills necessary to understand the technology behind beer and spirits production.

By the end of the course, students will be able to: (1) Understand the structural and physicochemical characteristics of cereals; (2) Comprehend how the characteristics of the raw material influence the malting process and the production of other semi-finished products; (3) Identify the most suitable characteristics for malting production and other semi-finished products; (4) Acquire technical and scientific terminology in the relevant field; (5) Gain knowledge of the cereals used for malting and other semi-finished products, which can be further explored through independent study.