Functional properties of food constituents. Composition and properties of milk. Processing and effects on constituents. The rennet and clotting factors. Phases and variables of the cheese-making process. Ripening of cheeses. Cereals: composition and diffusion. The flour: chemical and technological properties. Baking agents. Prooving process. The influence of water, lipids sugars and additives on dough. The cooking process and the storage. The use of the cold in baking. Characteristics of the barley. Malting. Hops: characteristics, choice and use. The grinding of malt. The mashing techniques. Wort boiling and clarification. Fermentation and the role of yeasts. Beer maturation and treatments.