Duration
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Contents of the teaching unit: In three consecutive laboratory days, students will carry out: - Monitoring a growth curve (pH, biomass, CFU, counting, DO, glucose level, etc.). - Preparing a fermenter: a) preparation of a preculture, preparation of culture media, sterilization of the media and the fermenter b) batch fermentation, its monitoring and obtaining analysis results for brewer's yeast
- making a brew: once the beer recipe has been described, the students implement the different steps to obtain a must suitable for fermentation using the microbrewery's pilot equipment. Fermentation is followed by regular monitoring of the density of the must.
Learning outcomes of the learning unit
Carry out a microbial growth curve; Set up and control all monitoring of this growth curve; Understand the different techniques for controlling microbial culture and fermentations; Implement a fermenter and monitor it in batch type culture; Know the different ingredients and the different stages of brewing and their dosage for making a brew; Prepare the microbrewery by applying the equipment cleaning and disinfection steps; Make a brew using the school's pilot equipment.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Laboratory activities
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Recommended or required readings
Microbiologie de Prescott ed. De Boeck
Written work / report
Additional information:
laboratory report
Work placement(s)
Organisational remarks and main changes to the course
Any absence, not justified by a medical certificate, will be penalized with a 0/20 for the specific practical work.
Contacts
melhour@uliege.be
0032498291829