Karlovac University of Applied Sciences

Karlovac

Food technology (Brewery)

Croatian

6

I-VET

Formal

The education of engineers in the field of food technology, with the recognition of professional specialization in brewing based on scientific, applied and development research with the aim of transferring knowledge and innovations to the economy.

Beer, beer production

Regular students who enroll in the 1st year for the first time with the support of the Ministry of Science and Education do not pay the participation fee, it further depends on the achieved ECTS points (the threshold for obtaining a full subsidy is 55 ECT

Diploma of Bachelor's degree in food technology engineering (bacc. ing. techn. aliment.)

2022-10-03

3 years

Knowledge of brewing raw materials, technological, chemical and biochemical processes that occur during beer production, but also the possibility of reusing the by-products of the brewing industry. Production of different styles of beer, but also specific knowledge of checking their physico-chemical, microbiological and sensory properties.

Food production and processing

Completed high school for at least 4 years, passed the state matriculation exam, properly registered at NISpVU

Recognize risks during food processing and handling and apply a proper sanitation plan in food production facilities. Describe and define physico-chemical methods in quality control of food products. Recognize pollution arising from food industries and propose technology for environmental protection according to pollution and specificities of industry and environment. Prepare the raw material for the production of soft drinks, know the necessary technological operations and machines, calculate the material balance and check the quality control of the finished product. Differentiate between heat transfer methods and use thermal operations for preservation of food products. Describe important biochemical processes, structure and activity of biologically important molecules. Explain types of water contamination and evaluate water quality according to relevant Croatian and European legislation. Explain the basics of potable water conditioning and wastewater treatment. Recognize the general properties of different types of microorganisms, describe the conditions necessary for cultivation and suppression of microbial growth, and apply microbiological methods. Name and describe raw materials for beer production and their application. Select and apply auxiliary means in brewing. Define the term and types of brewing malt, and describe the processes of malt production and processing. Describe and sketch the variator. Explain and choose the procedures for production and processing of wort and preparation for fermentation. Know the properties and characteristics of packaging material and the interactions that occur between food and packaging material. Describe the application of sensor methods in quality control and development of food products. Sketch the fermentation-bed cellar and describe the procedures and explain the biochemical changes during the main and subsequent fermentation of beer. Explain the beer processing and bottling procedures. Describe hygiene and sanitation procedures in the brewery and methods of beer quality control. Describe and define the specifics of the production process of special types of beer. Explain and differentiate the formation and processing of by-products in the production of malt and beer. Describe and implement an efficient and economical way of using energy sources and cleaning agents. Categorize and differentiate brewer's yeasts, beer-dangerous microorganisms and microflora of barley and malt. Explain the propagation and metabolism of brewer's yeast.