|Responsible Department||Department of Plant Biology and Biotechnology
Department of Food Science 35 %
Department of Human Nutrition 10 %
|Earliest Possible Year||MSc. 1 year|
|Level of Course||MSc|
Some Aid allowed
Scientific papers and presentations
Description of Examination: Examination covers group project and literature that accompany lectures, demonstrations and exercises. Scientific papers that accompany demonstrations and exercises will be used to also address the practicals per se.
7-point scale, internal examiner
|Requirement for Attending Exam||An approved group report|
|Block Placement||Block 1|
Week Structure: B
|Language of Instruction||English|
|Optional Prerequisites||LKEA10108 General Chemistry for Life Sciences|
LKEA10109 Organic Chemistry for Life Sciences
LKEB10077 Biochemistry 1
Also desirable courses are LBIF10184 and LKEF10100
This course focuses in on the biochemistry and molecular biology that underpin beer brewing, viticulture and winemaking plus the principles of analytical chemistry that support it. Most topics of this course will reappear in dedicated brewing and winemaking courses, but as explained under the 'Competencies' heading, the bias of this course is chemical and molecular so as to complement courses with a direct focus on production.
Theme 1: Raw material for beer brewing
The taxonomy of the barley genus will be covered with a focus on the phylogenetic structure of the genus. Examples and prospects for (re)introduction of valuable traits in barley cultivars from wild relatives will be discussed. Molecular and biochemical aspects of grain filling, starch accumulation, amylase expression is covered in relation to malting and the development of technical enzymes for malting. Hops, types and cultivars.
Theme 2: The vine and the grapes
The biochemical/physiological basis for canopy management. Grape anatomy, extraction, designing technical enzymes as extraction aids. Analysis of non-volatile components of wine and must.
Theme 3: Pest, disease and infection
Diseases and infections and their vectors. Resistance genes, and how to use these in breeding and engineering.
Theme 4: Flavor and aroma compounds - sensory science
Metabolomics of natural products in must and wine; analysis of volatile compounds, and identification of signature aroma and flavor compounds for different grape varieties. Oxidation, aging and promotion of wine maturation by enzymes.
Theme 5: Natural products: pigments and flavors
Regulation of pigment biosynthesis. Yeast and process derived aroma compounds. Aroma compound assays of predictive value. Technical enzymes as extraction aids. Glycosylation of pigments and aroma compounds. Beta-glucan sequestering of natural products, and the engineering of heat-stable beta-glucanases.
Theme 6: Fermentation
The molecular biology of baker's yeast. Barley malt and the biochemistry of the fermentation process. Malolactic fermentation. Metabolomics of the fermentation process. PCR-identification of yeast strains and the effect of strains on taste and flavor.
Theme 7: Societal aspects of beer and wine
Health benefits and risks associated with alcoholic beverages.
|Teaching and learning Methods|
|The core teaching is comprised of lectures delivered by a wide range of speakers, including invited international guest lecturers. These are supplemented by journal clubs and practicals in the form of demonstrations and tastings.|
|The primary outcome will be a sound knowledge of the biochemistry that underlies beer brewing and winemaking and the analytical techniques that support production.|
Demonstrate an ability to apply cell biology understanding to properties and processes in grape and grain of relevance to wine and beer
Describe biochemical pathways leading to important components of beer and wine
Describe biotransformations of compounds during fermentation.
Demonstrate overview of spectroscopic and chemical analytical techniques used to guide production.
Understand the molecular basis for resistance against pests and disease.
. Students with biotechnology background will be able to apply their knowledge for the development of new technical enzymes and ingredients used in beer and winemaking while the students with food science or horticulture background will employ these tools diligently.
. Apply their knowledge of yeast and malolactic bacteria for strain development, selection and use.
. Implement existing spectroscopic or analytical methods, or develop new methods for monitoring components, processes and biotransformations in beer and winemaking.
. Apply their understanding of pest and resistance genes in plant breeding.
. Work independently and make intelligent use of scientific literature also from fields outside brewing and winemaking
. Be theoretically prepared and qualified for applied courses in brewing and winemaking
|Primary scientific papers and reviews will accompany all lectures, demonstrations and exercises. These papers define the curriculum and are thus exam relevant.|
|Peter Ulvskov, firstname.lastname@example.org, Department of Plant Biology and Biotechnology/Section for Plant Glycobiology, Phone: 353-32580|
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|Study Committee LSN|