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