1	Course Title:	MALT AND BEER TECHNOLOGY
2	Course Code:	GMB5033
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	2
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç.Dr. OZAN GÜRBÜZ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941500 Fax: 0224 2941402 e-posta: ozang@uludag.edu.tr
18	Website:
19	Objective of the Course:	Introducing theorical and practical knowledge about malt and brewing
20	Contribution of the Course to Professional Development

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Learning Outcomes:

1 The students will be able to learn beer raw materials and their properties; 2 The students will be able to learn malt production technology; 3 The students will be able to learn beer production technology; 4 The students will be able to learn types, classification and composition of beer; 5 The students will be able to learn beer production faults and related analysis methods; 6 The students will be able to learn related laws and requirements;

22	Course Content:

Week	Theoretical	Practical
1	Beer description, history and beer sector in Turkey
2	Beer raw materials and properties
3	Malt technology: drying and roasting of barley
4	Beer production technology: granulation
5	Beer production technology: mashing
6	Beer production technology: boiling, cooling
7	Beer production technology: fermentation
8	Beer production technology: resettle
9	Beer production technology: special fermentation system and modern beer production methods
10	Beer production technology: Filtration, clarification, pasteurisation
11	Types, classification and composition of beer
12	Types, classification and composition of beer
13	Beer quality and stability
14	Related laws and requirements

23	Textbooks, References and/or Other Materials:	• Powerpoint sunumları • Kılıç O. 1996. Alkollü İçkiler Teknolojisi U.Ü Basımevi, Bursa • Malting and Brewing Science J. S. Hough, D. E. Briggs and R. Stevens Chapman and Hall ltd London 1971 • Technology of Brewing and Malting Wolfgang Kunze VLB Berlin 1996 • Malt ve Bira Teknolojisi (İsmet Türker, Ahmet Canbaş), Ç.Ü Ziraat Fak. Yayınları. No: 4 Adana, 1995 • Malt Bira ve Şerbetçiotu Analizleri,İsmet Türker Beer: Handbook of Alcoholic Beverages: A Quality Perspective (Handbook of Alcoholic Beverages), Bamforth, CW. Academic pres. Londra
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	50
Final Exam	1	50
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	14	1	14
Homeworks, Performances	1	80	80
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	85	85
Total WorkLoad			235
Total workload/ 30 hr			7,83
ECTS Credit of the Course			8

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 LO1 5 4 5 4 5 4 5 3 5 4 LO2 3 5 4 5 4 2 4 5 3 5 LO3 4 5 3 3 5 3 5 2 5 4 LO4 5 4 5 4 2 4 3 5 4 3 LO5 2 3 4 5 3 5 5 3 3 5 LO6 5 4 5 4 4 2 4 4 5 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High