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.
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.
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.
Literature
Reviews, text book chapters and original
scientific literature.
Academic qualifications
Qualifications
corresponding to course LLEA10276 Brewing 1.
Teaching and learning methods
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.
Teaching takes place from 8-17 every day.
Workload
- Category
- Hours
- Exam
- 4
- Excursions
- 20
- Lectures
- 200
- Practical exercises
- 7
- Preparation
- 165
- Theory exercises
- 16
- Total
- 412
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Continuing Education - click here!
Exam
- Credit
- 15 ECTS
- Type of assessment
- Written examination, 4 hours under invigilationWritten 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.
Course information
- Language
- English
- Course code
- LLEA10277U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- Schedule
- Teaching takes place on weekdays within ordinary work hours. However, up to ten days will include activities (including overnight stays) which will exceed ordinary work hours. The dates for these activities will be announced at the start of the course.
- Course capacity
- 25 students.
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Axel Grøndahl Kristiansen
Saved on the
30-09-2013