Brewing 2

Course content

 

The course gives a theoretical background and technological solutions for beer processing, packaging and utilities.

The following topics are covered in detail:
Beer Processing: filtration, stabilization, pasteurization, high gravity brewing, carbonation, bright beer
Beer Analysis with exercises
Special techniques, special products: beer styles, new product development
Tanks & Pipe Systems: equipment
Cleaning & Disinfection
Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, inspection
Microbiology
Biological Control
Continuous Improvement
Supply Chain Management
Quality Management
Standard 4 Mio hl Brewery
Project Management: Development and Execution
Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply
Energy and Water Consumption
Process Control
Resource Management and Recovery
Beverage Plant Maintenance
Visit to a manufacturer of packages, a manufacturer of packaging machines, a small size brewery, a medium size brewery and a large size brewery
Project work in groups will be made on a topic defined in the beginning of the course.

 

Education

MSc Programme in Food Science and Technology

Learning outcome

 

Students will acquire a theoretical knowledge and the skills of Beer Processing, Beverage packaging and beverage Plant Utilities in order to obtain the technical skills to manage a beverage plant / a brewery. The students will get the competences to assess Beer Processing, Packaging, Cleaning, Quality, Project managemet and Utilities processes.

Knowledge

  • Identify and describe the processes in a standard brewery and beverage plant with respect to physical and chemical changes of beer processing, beverage packaging and beverage plant utilities to technically manage the process and the plant.


Skills

  • Apply concepts from chemistry and food technology to describe the beer and beverage manufacturing process. Reading and using original scientific literature.
  • Calculate physical and chemical processes in the beer processing, beverage packaging and utilities parts of the beverage plant.


Competences

  • Evaluate the physical and chemical changes happening in beer production based on literature, on lectures and partly also application of observations aquired during plant visits and scientific literature.

 

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.

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

Qualifications corresponding to LLEA10276 Brewing 1.

ECTS
15 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Written 4 hours examination covering all subjects taught.
Aid
Only certain aids allowed

Only dictionary and calculator is accepted, and own PC for part of the written exam.

NB: If the exam is held at the ITX, the ITX will provide computers. Private computers CANNOT be brought along to the exam.

Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

Cf. Learning Outcome

Single subject courses (day)

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