Brewing Process and Technology
Course content
The course gives a theoretical background and technological
solutions for the processes of fermentation, beer processing and
utilities.
The following topics are covered in detail:
- Beer Fermentation: propagation and yeast handling, fermentation and maturation
- Beer Processing: filtration, stabilization, high gravity brewing, carbonation, bright beer
- Tanks & Pipe Systems: equipment
- Brewing calculations: fermentation and beer processing
- Biological Control, Cleaning & Disinfection
- Standard 4 Mio hl Brewery
- Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply, Energy and Water Consumption, Waste water treatment, Process Control, Resource Management and Recovery
- Beverage Plant Maintenance
- Visit to a small size brewery, a medium size brewery and/or a large size brewery and to a supplier.
Three topics, defined in the beginning of the course, will be discussed in teams. The student will make individual asssignments based on the team discussions.
MSc Programme in Food Science and Technology
Students will acquire a theoretical knowledge and skills of
fermentation, beer processing and utilities and get the competences
to assess fermentation, beer processing, cleaning and utilities
processes.
Knowledge
- Identify and describe the processes in a standard brewery with respect to physical and chemical changes of fermentation, beer processing and utilities to technically manage the process and the plant.
Skills
- Apply concepts from chemistry, microbiology and food process technology to describe the beer manufacturing process.
- Reading and using original scientific literature.
- Calculate physical and chemical processes in fermentation, beer processing and utilities.
Competences
- Evaluate the physical and chemical changes happening in fermentation and beer production 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 weekly assignments, which will be reviewed in plenum. 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
In depth knowledge about brewing raw materials, malting and
brewing at the level of the course Brewing and Raw Materials is
recommended.
Academic qualifications equivalent to a BSc degree is
recommended.
- ECTS
- 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.
The on-site written exam is an ITX exam.
See important information about ITX-exams at Study Information, menu point: Exams -> Exam types and rules -> Written on-site exams (ITX) - Exam registration requirements
-
Three written assignments has to be handed in during the course and approved by the course coordinators.
- Aid
- Only certain aids allowed
The only allowed aids during the written exam are these, which are supplied on the ITX-computer:
- Excel
- Maple
- Calculator
- Dictionary
- Book of brewing calculation formulas
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
-
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.
Allowed aids during exam: Basic calculator, book of brewing calculation formulas and dictionary. No text books, mobile phones, PC's or notes are allowed
Criteria for exam assessment
See learning outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 50
- Preparation
- 82
- Theory exercises
- 30
- Excursions
- 16
- Project work
- 25
- Exam
- 3
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOK21003U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 3
- Schedulegroup
-
C
- Capacity
- 25
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. - Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Kim Lou Johansen (16-706e723371747a336f746d6673786a73456b74746933707a336970)
- Henrik Siegumfeldt (6-7a706c6e7c74476d76766b35727c356b72)
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