Brewing and Raw Materials
Course content
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 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 individual asssignments 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.
Knowledge
- 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.
Skills
- 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.
Competences
- 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.
- 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
-
The re-examination is the same as the ordinary exam.
The exam registration requirement must be submitted and approved no later than three weeks before 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
- 45
- Preparation
- 82
- Theory exercises
- 25
- Practical exercises
- 16
- Excursions
- 10
- Project work
- 25
- Exam
- 3
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOK21004U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 2
- 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)
- Mogens Larsen Andersen (4-72747166456b74746933707a336970)
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