Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Brewing 1

Practical information
Study year 2016/2017
Time
Block 3
Programme level Full Degree Master
ECTS 15 ECTS
Course responsible
  • Kim Lou Johansen (3-7576744a6c7c6f817378717d6d72797976386e75)
  • Department of Food Science
Course number: NFOK14016U

Course content

 

The course gives a theoretical background and technological solutions for the processes of malting, wort production and fermentation.

The following topics are covered in detail:
Raw materials in brewing: barley, malt, adjuncts, hops and water
Recipe development
Malting technology: steeping, germination and kilning, utilities in malting and malt specification
Wort production / technology in the Brewhouse: milling, mashing, mash separation and wort boiling
Wort Treatment: clarification, cooling and aeration
Beer Fermentation: propagation and yeast handling, fermentation and maturation
Brewing Chemistry: barley & malting, brewhouse & wort, fermentation and maturation, beer
Brewing analysis: barley, malt and wort, theory and practical exercises
Microbiology: barley, malt and yeast
Pilot brewing of beer from the students own recipe
Brewing calculations: malting and brewhouse
Biological Control
Visit to a malting plant, a research centre, a small size brewery, a medium size brewery and a large size brewery
Project work in teams will be made on a topic defined in the beginning of the course.

 

Learning outcome

 

Students will acquire a theoretical knowledge and the skills of malting, brewing and fermentation in order and get the competences to assess malting, brewing and beer processing processes.

Knowledge

  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and normal analytical work to manage the process control.
  • Understanding of quality and economical aspects of malting, brewing and fermentation in small as well as in large scales.


Skills

  • Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in the malting, brewing and beer processing.


Competences

  • Evaluate the physical and chemical changes happening in raw materials, brewing and beer production based on literature, on lectures and partly also own experimental data and scientific literature.

 

Recommended prerequisites

Qualifications corresponding to LLEA10275 Beverage Technology or a degree as Food Engineer including a brewery internship approved by University of Copenhagen and Scandinavian School of Brewing.

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Education

MSc Programme in Food Science and Technology

Studyboard

Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)

Duration

1 block

Schedulegroup

Teaching takes place on weekdays within ordinary work hours. However, up to ten days will include activities (including overnight stays) which will exceed ordinary work hours. The dates for these activities will be announced at the start of the course.
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Teaching and learning methods

Lectures, where a general theoretical overview of the subject is presented. Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e. g. specific real examples. Practical pilot brewing and laboratory experience with chemical and physical analytical methods that are used for wort – and beer production. Visits to breweries and brewery-related companies.

Capacity

25

Language

English

Literature

Reviews, text book chapters and original scientific literature (see Absalon)

Workload

Category Hours
Lectures 166
Excursions 14
Practical exercises 16
Exam 4
Preparation 212
English 412

Exam

Type of assessment

Written examination, 4 hours under invigilation
Written examination, covering all subjects taught

Aid

Only certain aids allowed

Allowed aids during exam:  Basic calculator and dictionary.

No textbooks, mobile phones, PCs or notes are allowed

Marking scale

7-point grading scale

Criteria for exam assessment

Cf. Learning Outcome.

Censorship form

External censorship

Re-exam

Submission of missing written assignments two weeks before the re-examination. The reexamination is same as ordinary exam.

If a student do not fulfill the 80% course participation, the student must retake the course.

If 10 or fewer register for the reexamination the examination form will be oral.

 

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