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NFOK14016U  Brewing 1 Volume 2014/2015

Course information

LanguageEnglish
Credit15 ECTS
LevelFull Degree Master
Duration1 block
Placement
Block 2
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 capacityMax. 25
Continuing and further education
Study boardStudy Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Course responsible
  • Axel Grøndahl Kristiansen (3-6a7074496b7b6e807277707c6c71787875376d74)
Lecturers
University of Copenhagen: Mogens Larsen Andersen, Henrik Siegumfeldt, Birthe Møller
Scandinavian School of Brewing: Ca. 20 external teachers.
Saved on the 03-12-2014
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
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
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
Statistical Process 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 the skills of malting, brewing and fermentation in order 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.

 

Literature

Reviews, text book chapters and original scientific literature.

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.
Academic qualifications
Qualifications corresponding to LLEA10275 Beverage Technology or a degree as Food Engineer including a brewery internship approved by University of Copenhagen and Scandinavian School of Brewing.
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Exam
Credit15 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Covering all subjects taught.
Exam registration requirementsApproval of minimum 80% of written assignments given irregularly during the course
Minimum 80 % course participation is expected.
Participation in team cross - functional project work is expected.
AidOnly certain aids allowed

Allowed aids during exam:  Basic calculator and dictionary, no textbooks, mobile phones, PCs or notes.

Marking scale7-point grading scale
Censorship formExternal censorship
Re-examIf 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment

Fullfilment of learning outcomes

Workload
CategoryHours
Lectures173
Excursions25
Practical exercises14
Theory exercises16
Exam4
Preparation180
Total412
Saved on the 03-12-2014