Food Microbiology

Brewing technology

 Brewing is the output of beer through steeping a starch source (commonly cereal kernels) in water and then fermenting with yeast. It is completed in a brewery by a brewer, and the brewing commerce is part of most western economies. Malting is the method where barley grain is made ready for brewing.

1. Microbiology of malting and brewing

2. Biochemistry and physiology of yeast growth

3. Sanitisation of microbreweries

4. Microbiological methods in brewing analysis

5. Disinfection in the brewing industry

6. Advances in metabolic engineering of yeasts