LLEA10277U Brewing 2

Volume 2013/2014
Education
MSc in Food Science and Technology. Specialization in Brewing Science and Technology.
Content
Brewing 2 is the second of the two Master Brewer courses. The course gives a theoretical background and technological solutions for beer processing, packaging and utilities.

After ‘’Brewing 2’’ the student has acquired the knowledge needed for technical management of small as well as large breweries, cider production and technical tasks in a brewery like project management, utilities management, waste water treatment, lay – out of new plants and product developments.

With ‘’Brewing 1’’ and ‘’Brewing 2’’ completed and 9 months of brewery practice the student is ready to be awarded the title ‘’Diploma Master Brewer’’ from Scandinavian School of Brewing. This 9 months of brewery practice is formed by 6 months of a Bachelor project in 6 different production departments followed by 3 months of Project in Practice in the Master part of the programme.

The following topics are covered in detail:
Beer Processing: filtration, stabilization, pasteurization, high gravity brewing, carbonation, bright beer
Beer Analysis with exercises
Special techniques, special products: beer styles, new product development
Tanks & Pipe Systems: equipment
Cleaning & Disinfection
Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, inspection
Microbiology
Biological Control
Continuous Improvement
Supply Chain Management
Quality Management
Standard 4 Mio hl Brewery
Project Management: Development and Execution
Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply
Energy and Water Consumption
Process Control
Resource Management and Recovery
Beverage Plant Maintenance
Visit to a manufacturer of packages, a manufacturer of packaging machines, a small size brewery, a medium size brewery and a large size brewery
Project work in groups will be made on a topic defined in the beginning of the course.
Learning Outcome
The course is an obligatory part of the specialization in Brewing Science & Technology as well as the Diploma Master Brewer syllabus. Students will acquire a theoretical knowledge and the skills of Beer Processing, Beverage packaging and beverage Plant Utilities in order to obtain the technical skills to manage a beverage plant / a brewery. The students will get the competences to assess Beer Processing, Packaging, Cleaning, Quality, Project managemet and Utilities processes.

Knowledge
Identify and describe the processes in a standard brewery and beverage plant with respect to physical and chemical changes of beer processing, beverage packaging and beverage plant utilities to technically manage the process and the plant.

Skills
Apply concepts from chemistry and food technology to describe the beer and beverage manufacturing process. Reading and using original scientific literature.
Calculate physical and chemical processes in the beer processing, beverage packaging and utilities parts of the beverage plant.

Competences
Evaluate the physical and chemical changes happening in beer production based on literature, on lectures and partly also own experimental data and scientific literature.
Reviews, text book chapters and original scientific literature.
Qualifications corresponding to course LLEA10276 Brewing 1.
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 examples. 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.

Teaching takes place from 8-17 every day.
  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 20
  • Lectures
  • 200
  • Practical exercises
  • 7
  • Preparation
  • 165
  • Theory exercises
  • 16
  • Total
  • 412
Credit
15 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Written 4 hours examination covering all subjects taught.
Exam registration requirements
Min. 80 % participation in lab. exercises and plant exercises has been accomplished.
Aid
Only certain aids allowed
Only dictionary and calculator is accepted
Marking scale
7-point grading scale
Censorship form
External censorship
Re-exam
If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Cf. Learning Outcome.