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 individual assignemtns 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 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
On-site written exam, 3 hours under invigilation
Type of assessment details
Exam consists of a final written test with a total duration of 3 hours covering all subjects taught.
Exam registration requirements

Three written assignments has to be handed in during the course and approved by the course coordinators.

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.


Marking scale
7-point grading scale
Censorship form
External censorship

Non-approved reports must be handed in three weeks prior to the re-exam and approved 2 weeks prior to the re-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 places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Kim Lou Johansen   (16-7573773876797f387479726b787d6f784a7079796e38757f386e75)
  • Mogens Larsen Andersen   (4-7e807d7251778080753f7c863f757c)
Saved on the 14-02-2024

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