NFOK14016U  Brewing 1

Volume 2018/2019
Education

MSc Programme in Food Science and Technology

Content

 

The course gives a theoretical background and technological solutions for the processes of malting, wort production and fermentation.

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 / technology in the Brewhouse: milling, mashing, mash separation and wort boiling
Wort Treatment: clarification, cooling and aeration
Beer Fermentation: propagation and yeast handling, fermentation and maturation

Tanks & Pipe Systems: equipment

Brewing Chemistry: barley & malting, brewhouse & wort, fermentation and maturation, beer
Brewing analysis: barley, malt and wort, theory and practical exercises
Microbiology: barley, malt and yeast
Pilot brewing of beer from the students own recipe
Brewing calculations: malting and brewhouse
Biological Control
Visit to a malting plant, a research centre, a small size brewery, a medium size brewery and a large size brewery
Project work in teams will be made on a topic defined in the beginning of the course.

 

Learning Outcome

 

Students will acquire a theoretical knowledge and skills of malting, brewing and fermentation and get the competences to assess malting, brewing and beer processing processes.

Knowledge

  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and normal analytical work to manage the process control.
  • Understanding of quality and economical aspects of malting, brewing and fermentation in small as well as in large scales.


Skills

  • Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in the malting, brewing and beer processing.


Competences

  • Evaluate the physical and chemical changes happening in raw materials, brewing and beer production based on literature, on lectures and partly also own experimental data and scientific literature.

 

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 including a brewery internship approved by University of Copenhagen and Scandinavian School of Brewing is recommended.
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 mandatory 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.
Collective
Credit
15 ECTS
Type of assessment
Portfolio under invigilation
Exam consists of two elements: 1) three written tests of in total 4 hours duration at three separated points of time during the course and 2) a project report, covering all subjects taught. Each element counts for 50% of the total marks. Each of the two elements has to be passed individually. Each of the three written tests also needs to be passed individually.
Exam registration requirements

Approval of minimum 80% of written assignments given irregularly during the course
Minimum 80 % course participation in lab. exercises, excursions and project work

Aid
Only certain aids allowed

Allowed aids during exam:  Basic calculator, book of brewing calculation formulas and dictionary.

No textbooks, mobile phones, PCs or notes are allowed.

Marking scale
7-point grading scale
Censorship form
External censorship
Re-exam

The re-examination consists of the elements not passed: the three written tests and/or project report. Submission of missing written assignments two weeks before the re-examination. 

If 10 or fewer register for the reexamination in either of the three tests 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 assesment

See Learning Outcome.

  • Category
  • Hours
  • Lectures
  • 136
  • Theory exercises
  • 30
  • Practical exercises
  • 16
  • Excursions
  • 20
  • Project work
  • 56
  • Exam
  • 4
  • Preparation
  • 150
  • Total
  • 412