CCMAS Course Search

Beer stabilization methods. Clarification and filtration techniques. Exclusion of air. Chilling and carbonating. Container filling and sealing equipment and their operating principles Pasteurization and other methods of beer stabilization. Physical and chemical properties of beer. Beer sensory evaluation. Maintenance of equipment and corrective measures for variance in packaged product quality.

Milling, mashing, wort production (equipment processes and treatment); mashing systems, wort filtration and separation; wort boiling and hopping; wort cooling; high gravity brewing.

History of brewing fermentations; brewing yeast (structure, physiology, characteristics); biochemistry of fermentation, brewery fermentation rooms and vessels; control and regulation of fermentation; problem fermentations; secondary fermentation; conditioning and maturation.

Micro-organism involved in brewing (yeasts and moulds, bacteria) detection and enumeration, fermentation by micro-organisms; beer spoilage micro-organisms; microbial quality control methods and standards.

Fundamentals of mass and energy balance. Fluids. Mass, energy and momentum relationship for fluids in pipes and channel. Flow measurement. Valves, Pumps and pumping of fluids. Solid-liquid separation. Filtration, sedimentation. Mixers and mixing of liquids. Principles of heat transfer. Heat transfer equipment and heat transfer area. Steam generation and usage. Steam tables and their uses. Mollier chart and how they are used. Drying, Humidification, Principles of refrigeration, types and characteristics of refrigerants, compressors, evaporators and their characteristics: Material handling and size reduction. Materials of construction. Accoustics, Electricity. Instrumentation and Process Control.

Analysis of lipids, proteins, carbohydrates, toxicants, minerals, vitamins and food additives. The principle and application of gas liquid chromatography, high performance liquid chromatography (including gel permeation and ion exchange chromatography), electrophoresis, polarimetry, spectrophotometry (visible, ultraviolet, infrared) and fluorimetry in food analysis.

The importance of food standards and legislation. Food and drug laws. Codex Alimentarius. Food standards and legislation in Nigeria. Food quality, quality control, quality assurance and cost, principles of quality control, sensory evaluations, microbiological, chemical quality control, statistical quality control. Use of control charts for the food industry.

Cereal grains, malt, hops (physiology, biochemistry and processing); water (sources, purification, treatment); adjuncts (types and production)

Definition of Research. Research types, Historical, Case studies, Surveys, Descriptive, Cross sectional, Experimental. Major steps in research: Selection of problem, Literature review, Design, Data collection, analysis and interpretation, Conclusions. The scientific method: features, Experiments: Sampling etc, planning, analysis and design of experiments. Use of controls, randomization, paired subjects, cross-over, factorial designs, reduction of experimental error, degrees of freedom. Format of report writing Bibliography. Definition and formats. General Courses

History, Raw materials, Fermentation, Distillation, Maturation and aging, Blending and colouring, Organoleptically important components of Whisky, Rum, Gin, and Vodka, Wine, Cider and Perry and other drinks.