Technology of brewing and non-alcoholic production

professional retraining
term of study: 252 academic. hours
form of conduct: full-time with the use of DOT
cost of training: 102 600 rubles.
start date: February 2, 2022
location: Moscow, Volokolamskoe shos. d. 11
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Are you dreaming of opening your own brewery or becoming a sought-after specialist and developing
new drinks?
Then this direction of professional retraining is your real chance to change your life!
Программа заинтересует
Employees and managers of enterprises
Keep abreast of new developments, improve your qualifications, or maybe add a new direction of activity - for everyone who takes this course, new opportunities will definitely open up!
Those wishing to get a new specialty
You can change your life and get a new profession by completing the training on this course. If you are planning to open your own business, then this course will become its reliable base.
Program modules
Module 1. Beer technology in small-scale factories
Themes:
  • Requirements for raw materials processed in small factories
  • Features of the technology at low-capacity breweries
  • Expansion of the range of products manufactured at small breweries
  • Regulatory documents regulating the production and sale of beer and beer drinks at small breweries
Module 2. Chemical and technological control of raw materials and finished products
Themes:
  • Technochemical control of malt production
  • Determination of indicators of process and technical water of malt, brewing and non-alcoholic industries
  • Technochemical control of the production of soft drinks
  • Technochemical control of brewing production
Module 3. Food Microbiology
Themes:
  • Microorganisms-contaminants of raw materials, intermediates and finished products and sources and routes of their entry into production
  • Microbiological criteria for food quality and safety
  • Features of the cultivation of active dried yeast in low-capacity plants
  • General principles and methods of microbiological and sanitary-hygienic control in food production facilities
Module 4. Sensory beer analysis
Themes:
  • The taste and aroma of beer. The main approaches to the assessment of taste and aroma Main sensory-active components of beer
  • Factors affecting the taste of beer
  • Typical beer flavors
  • Methods for sensory analysis of beer
You will learn from us
modern technologies for the production of beer, kvass, soft drinks, functional, fermented and sports drinks
design enterprises for the production of beer, kvass, non-alcoholic and specialized drinks
Course teachers
Oganesyants Lev Arsenovich
Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Head of the Department of Fermentation Technologies and Winemaking
Mukhamedzhanova Tatiana Georgievna
Candidate of Technical Sciences, Associate Professor of the Department of Fermentation Technologies and Winemaking
Kharlamova Larisa Nikolaevna
Candidate of Technical Sciences, Associate Professor of the Department of Fermentation Technologies and Winemaking
Shanenko Elena Feliksovna
Candidate of Biological Sciences, Associate Professor of the Department of Fermentation Technologies and Winemaking
Ilyashenko Natalia Georgievna
Candidate of Technical Sciences, Associate Professor of the Department of Fermentation Technologies and Winemaking
Karpenko Dmitry Valerevich
Doctor of Technical Sciences, Associate Professor, Professor of the Department of Fermentation Technologies and Winemaking
Khnykin Andrey Mikhailovich
Associate Professor "Technologies of Fermentation Production and Winemaking"
Document
At the end of the training, students are issued with diplomas of professional retraining of the established form
Program partners
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