Peter Ulvskov (7-79707a776f737a4474706972326f7932686f)
Peter Ulvskov, Andreas Blennow, David
Collinge, Birger Lindberg Møller, Bjørn Hamberger, Bodil Jørgensen,
Henrik Siegumfeldt, Flemming Hofmann Larsen, Mikael Agerlin, Wender
Bredie, Dennis Sandris, Nils Arneborg, Mickey Palmgren, Peter
Esbjerg, Tom Hamborg Nielsen, Mogens Larsen, Niels Jacobsen and
guest speakers from industry
Saved on the
MSc Programme in Food Science and
Theme 1: Raw material for beer brewing
The taxonomy of the barley genus will be covered with a focus on
the phylogenetic structure of the genus. Examples and prospects for
(re)introduction of valuable traits in barley cultivars from wild
relatives will be discussed. Molecular and biochemical aspects of
grain filling, starch accumulation, amylase expression is covered
in relation to malting and the development of technical enzymes for
malting. Hops, types and cultivars.
Theme 2: The vine and the grapes
The biochemical/physiological basis for canopy management. Grape
anatomy, extraction, designing technical enzymes as extraction
aids. Analysis of non-volatile components of wine and must.
Theme 3: Pest, disease and infection
Diseases and infections and their vectors. Resistance genes, and
how to use these in breeding and engineering.
Theme 4: Flavor and aroma compounds - sensory science
Metabolomics of natural products in must and wine; analysis of
volatile compounds, and identification of signature aroma and
flavor compounds for different grape varieties. Oxidation, aging
and promotion of wine maturation by enzymes.
Theme 5: Natural products: pigments and flavors
Regulation of pigment biosynthesis. Yeast and process derived aroma
compounds. Aroma compound assays of predictive value. Technical
enzymes as extraction aids. Glycosylation of pigments and aroma
compounds. Beta-glucan sequestering of natural products, and the
engineering of heat-stable beta-glucanases.
Theme 6: Fermentation
The molecular biology of baker’s yeast. Barley malt and the
biochemistry of the fermentation process. Malolactic fermentation.
Metabolomics of the fermentation process. PCR-identification of
yeast strains and the effect of strains on taste and
The primary outcome will be a sound knowledge of the
biochemistry that underlies beer brewing and winemaking and the
analytical techniques that support production.
• Demonstrate an ability to apply cell
biology understanding to properties and processes in grape and
grain of relevance to wine and beer
Describe biochemical pathways leading to important components of
beer and wine
• Describe biotransformations of compounds during
• Demonstrate overview of spectroscopic and
chemical analytical techniques used to guide production.
• Understand the molecular basis for resistance
against pests and disease.
• Students with biotechnology background will be
able to apply their knowledge for the development of new technical
enzymes and ingredients used in beer and winemaking while the
students with food science or horticulture background will employ
these tools diligently.
• Apply their knowledge of yeast and malolactic
bacteria for strain development, selection and use.
• Implement existing spectroscopic or analytical
methods, or develop new methods for monitoring components,
processes and biotransformations in beer and winemaking.
• Apply their understanding of pest and
resistance genes in plant breeding.
• Work independently and make intelligent use of
scientific literature also from fields outside brewing and
• Be theoretically prepared and qualified for
applied courses in brewing and winemaking
Primary scientific papers and reviews will accompany all
lectures, demonstrations and exercises. These papers define the
curriculum and are thus exam relevant.
Teaching and learning methods
The core teaching is comprised of lectures
delivered by a wide range of speakers, including invited
international guest lecturers. These are supplemented by journal
clubs and practicals in the form of demonstrations and
A bachelor degree in biotechnology, food science,
horticulture or equivalent an education.
Any bachelor degree (biology, chemical
engineering, horticulture ....) that endows the student with basic
knowledge in biology, chemistry and biochemistry
Participants will do groupwise miniprojects. Oral
exam is individual. It is a requirement that the miniproject report
has been submitted before the deadline
7-point grading scale
No external censorship
One internal examiner
Exam week at the end of block 1, typically first
week of November
Criteria for exam assesment
First half of the exam regards the miniproject report; second
part regards a randomly drawn paper from the curriculum. The
purpose of the miniproject report examination is firstly to
ascertain accountability of the report as whole and secondly to
gauge the student's ability think analytically and
scientifically about the subject matter of the miniproject. The
latter also applies to the examination based on a scientific paper.
This measures the students understanding in other areas than that
of the miniproject.