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Course Description Course Name : Malt And Beer Technology Course Code : GM 472 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Learning Outcomes of the Course : Gains information on malting and brewing in general. Gains fundamental understanding of a relationship between raw materials used and processing methods. Knows applied processes in manufacturing malt and beer. Has the ability to use the knowledge gained in malting and brewing. is respectable to the Professional ethics and has awareness of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give students information on malting and brewing technology. Course Contents : Beer raw materials (Barley, hops, water, malt adjunts and yeast), malting (Steeping, germination, kilning) and brewing (Milling, mashing, boiling, fermentation and maturation, filtration, bottlingand pasteurization). Language of Instruction : Turkish Work Place : Classrooms of Department of Food Engineering   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition and history of beer, beer industy in Turkey Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 2 Beer raw materials: Barley Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 3 Beer raw materials: Hops Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 4 Beer raw materials: Water, adjunts, yeast Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 5 Malting: Steeping, germination Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 6 Malting: Germination, kilning Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 7 Brewing: Milling, mashing, mashing chemistry and biochemistry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 8 Midterm exam 9 Brewing: Milling, mashing, mashing chemistry and biochemistry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 10 Brewing: Boiling Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 11 Brewing:Fermentation and maturation Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 12 Brewing:Fermentation and maturation Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 13 Brewing:Clarification, fitration, bottling and pasteurization. Non-alcoholic and low-alcohol beer production Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 14 Visit to brewery Technical Visit 15 Beer types and beer composition, recent developments in beer technology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations, student presentations 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Lewis, M. J, Young, T.W., 1995, Brewing, Chapman & Hall, London.  Kunze, W., 1999, Technology Brewing and Malting, Translated by T. Wainwright, VLB Berlin, Verlagsabteilung.  Türker, İ., Canbaş, A., 1995, Malt ve Bira Teknolojisi, Ç.Ü. Ziraat fakültesi Genel yayın No: 4, Adana  Briggs, D.E., Hough, J.S., Stevens, R., Young, T.W., 1982, Malting and Brewing Science, Vols. 1 and 2, 2nd edn., Chapman & Hall, London.  Priest, F.G., Stewart, G.G., (Eds.), 2006, Handbook of Brewing, 2nd edn., taylor and Francis, London. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 4 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 3 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 4 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 5 14 Knows a foreign language at a level to follow the literature about foods and communicate 2 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 3 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 2 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 2 2 4     Mid-term Exams (Written, Oral, etc.) 1 7 7     Final Exam 1 15 15 Total Workload: 96 Total Workload / 25 (h): 3.84 ECTS Credit: 4