Beer and Packaging Technology
The course gives a theoretical background and technological
solutions for beer packaging.
The following topics are covered in detail:
Beer chemistry and analysis with laboratory exercises
Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, washing, filling, labelling, inspection
Biological Control, Cleaning & Disinfection
Visit to a medium size brewery and/or a large size brewery.
Three topics, defined in the beginning of the course, will be discussed in teams. The student will make an individual report based on the team discussions.
MSc Programme in Food Science and Technology
Students will acquire a theoretical knowledge and skills of beer
packaging in order to obtain the technical skills to manage a
beer packaging plant. The students will get the competences to
assess packaging and cleaning processes.
- Identify and describe the processes in a standard brewery with respect to physical and chemical changes of beer packaging and technically manage the packaging process and plant.
- Apply concepts from chemistry and food technology to describe the beer packaging process. Reading and using original scientific literature.
- Calculate physical and chemical processes in the beer packaging plant.
- Evaluate the physical and chemical changes happening in beer packaging based on literature, on lectures and partly also application of observations aquired during plant visits.
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-life examples. There will be mandatory weekly assignments, which will be reviewed in plenum. Practical exercises during visits to breweries and brewery-related companies.
See Absalon for a list of course literature. In general, reviews, text book chapters, and original scientific literature will be included
Qualifications within the field of beverage technology or a
degree as Food Engineer is recommended.
Academic qualifications equivalent to a BSc degree is recommended.
- 7,5 ECTS
- Type of assessment
Written examination, 3 hours under invigilationWritten assignment, during the course
- Type of assessment details
- Exam consists of two elements: 1) An individual project report.
2) A final written tests with a total duration of 3 hours covering
all subjects taught. Each element counts for 50% of the total
marks. Each of the two elements has to be passed individually.
The course has been selected for ITX exam.
See important information about ITX-exams at Study Information, menu point: Exams -> Exam types and rules -> Written on-site exams (ITX).
- Only certain aids allowed
Allowed aids during written exam: Basic calculator, book of brewing calculation formulas and dictionary.
No textbooks, mobile phones or notes are allowed.
As the exam is an ITX-exam, the University will make computers with calculator available to students at the exam. Students are not permitted to bring their own calculator.
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assessment
See learning outcome
Single subject courses (day)
- Theory exercises
- Practical exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 4
- The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Kim Lou Johansen (16-78767a3b797c823b777c756e7b80727b4d737c7c713b78823b7178)
- Mogens Larsen Andersen (4-7e807d7251778080753f7c863f757c)
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