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 written assignments has to be handed in during the course and approved by the course coordinators:
- 1. Report from laboratory analyses of beer
- 2. Calculation exercise in planning and design of a packaging line
- 3. Report from group exercise made during visit to a packaging line
MSc Programme in Food Science and Technology
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.
Knowledge
- Assess the properties of beer based on beer chemistry and beer analyses.
- Identify and describe the processes in a standard brewery packaging line.
- Identify physical and chemical changes of beer during packaging and the time until end of shelf life.
- Apply cleaning regimes in beer packaging.
Skills
- Analyse beer constituents and characterize chemical reactions in beer
- Apply concepts from chemistry and food technology to characterize the beer packaging process.
- Reading and using original scientific literature.
- Calculate physical and chemical processes in the beer packaging plant.
Competences
- Evaluate the physical and chemical changes happening in beer packaging based on literature, lectures and partly also application of observations aquired during plant visits.
- Technically manage the packaging process and plant.
Lectures, where a general theoretical overview of the subject is presented. Theoretical group exercises in beer calculations and trouble shooting scenarios in packaging machines, that elaborate and illustrate the theoretical knowledge by using e.g. specific real-life examples. There will be weekly assignments in previous exam questions, which will be reviewed in plenum. Practical group 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.
- 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.
- Examination prerequisites
-
Three written assignments has to be handed in during the course and approved by the course coordinators:
- 1. Report from laboratory analyses of beer
- 2. Calculation exercise in planning and design of a packaging line
- 3. Report from group exercise made during visit to a packaging line
- Aid
- Only certain aids allowed (see description below)
Only certain aids allowed
The only allowed aids are these, which are supplied on the ITX-computer:
- Excel
- Maple
- Calculator
- Dictionary
- Book of brewing calculation formulas
- Book of packaging 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.
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
Kursusinformation
- Language
- English
- Course number
- NFOK21002U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 4
- Schedulegroup
-
A
- 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 (16-6e6c70316f7278316d726b64717668714369727267316e7831676e)
- Mogens Larsen Andersen (4-70726f644369727267316e7831676e)
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