1. komponenta

Lecture type	Total
Lectures	30
Exercises	15
Field exercises	15

* Load is given in academic hour (1 academic hour = 45 minutes)

1. Recognize and describe the places of production and the type of by-products in the production of malt and beer.
2. Explain the formation and processing of by-products in malt production.
3. Explain the formation, processing and losses of by-products in the brewhouse, during the main fermentation and lagering of beer, and how they are used.
4. Describe the by-products that are created during the processing and bottling of beer.
5. Choose an efficient way of utilizing the by-products of beer and malt production

1. Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije, Knjiga 4., (Poglavlja 8 i 10), , Šubarić, D., Jozinović, A., Panjičko, M. (urednici), Prehrambeno-tehnološki fakultet Osijek, Hrvatska, 2022.

Examination :
Passed : Beer Production Technology 1
Passed : Malt Production
Passed : Raw Materials of Brewing

Mandatory course - Regular smjer - Beer Technology
Mandatory course - Regular smjer - Beer Technology