Beer and Packaging Technology

Course content

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
  • Warehouse
  • Biological Control, Cleaning & Disinfection
  • Packaging analyses
  • 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

Learning outcome

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.
  • 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, 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.

Continuous feedback during the course of the semester
7,5 ECTS
Type of assessment
Written examination, 3 hours under invigilation
Written 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: Only basic calculator, book of brewing calculation formulas and dictionary, meaning no textbooks 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

The re-examination consists of the elements not passed: the project report and/or the written exam. 

If 10 or fewer register for the reexamination in the written exam the examination form will be oral. In this case, there will be 20 minutes for preparation and 20 minutes exam.  

Aids during exam: Only basic calculator, book of brewing calculation formulas and dictionary are allowed, meaning no text books or notes are allowed.

Criteria for exam assessment

See learning outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 50
  • Preparation
  • 82
  • Theory exercises
  • 28
  • Practical exercises
  • 8
  • Excursions
  • 10
  • Project work
  • 25
  • Exam
  • 3
  • English
  • 206


Course number
7,5 ECTS
Programme level
Full Degree Master

1 block

Block 4
The number of seats may be reduced in the late registration period
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Kim Lou Johansen   (16-6e6c70316f7278316d726b64717668714369727267316e7831676e)
  • Mogens Larsen Andersen   (4-71737065446a737368326f7932686f)
Saved on the 15-11-2023

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