* Load is given in academic hour (1 academic hour = 45 minutes)
Description:
Learning outcomes:
Recognize and describe the places of production and the type of by-products in the production of malt and beer.
Explain the formation and processing of by-products in malt production.
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.
Describe the by-products that are created during the processing and bottling of beer.
Choose an efficient way of utilizing the by-products of beer and malt production
Literature:
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.
Pristupačnost
