Brewing and Raw Materials
The course gives a theoretical background for the processes and
technological solutions for malting and wort production.
The following topics are covered in detail:
- Raw materials in brewing: barley, malt, adjuncts, hops and water
- Beer styles and recipe development
- Malting technology: steeping, germination and kilning, utilities in malting and malt specification
- Wort production in the brewhouse: milling, mashing, mash separation, wort boiling, clarification, cooling and aeration
- Brewing chemistry: barley & malting, brewhouse & wort
- Brewing analysis: barley, malt and wort, theory and practical exercises
- Microbiology: barley and malt
- Pilot brewing of beer from the students own recipe
- Brewing calculations: malting and brewhouse
Visit to e.g. a malting plant, a research centre, a small size brewery, 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 theoretical knowledge and skills of
malting and brewing and get the competences to assess malting
and brewing processes.
- Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, malting and brewing and normal analytical work to manage the process and the plant.
- Understanding of quality and economical aspects of malting and brewing in small as well as in large scales.
- Apply concepts from chemistry, microbiology and food proces technology to describe the malt and wort manufacturing processes.
- Reading and using original scientific literature.
- Calculate physical and chemical processes in malting and brewing.
- Evaluate the physical and chemical changes happening in raw materials and brewing based on literature, on lectures and partly also own experimental data.
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 weekly assignments, which will be reviewed in plenum. 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.
See Absalon for a list of course literature. In general, reviews, text book chapters and original scientific literature will be included
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 test 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.
- Only certain aids allowed
Allowed aids during written exam: Basic calculator, book of brewing calculation formulas and dictionary.
No text books, mobile phones or notes are allowed.
- 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 2
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 (16-706e723371747a336f746d6673786a73456b74746933707a336970)
- Mogens Larsen Andersen (4-72747166456b74746933707a336970)
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