LLEA10275U Beverage Technology

Volume 2013/2014
Education
MSc Programme in Food Science and Technology
Content
This course aims to introduce MSc. students to many aspects of brewing, fermentation, packaging, chemistry of wort and beer, utilities, soft drinks and cider with the double view to A) stimulate a general interest into brewing science for a large group of students and – more specifically – to B) act as a substitute for practical experience for students of ‘’Brewing 1’’ and ‘’Brewing 2’’ without practice in breweries.

The course contains:
Raw materials in brewing, Malting technology,Brewhouse technology, Wort treatment, Pilot brewing, Brewers’ Yeast, Microscopy of yeast, Primary fermentation, Secondary fermentation, Beer stabilisation, Chemical analysis,
Beer analysis, Brewery hygiene and CIP, Pasteurisation, Sample plans, Beer filtration, Beer Packaging, Beer calculations, Brewery capacity, Beer chemistry,
Beer Styles, Cider, Soft Drinks, Liquor, Utilities,
Learning Outcome
Students will acquire a general and basic theoretical understanding of the different steps of beer production, as well as part of cider production, soft drinks and liquor production. The course will specifically prepare students who have not yet completed practice in a brewery for the Courses Brewing 1 and Brewing 2.

Knowledge
Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and the normal analytical work related to carry out process control.

Skills
Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process.
Reading and using original scientific literature related to brewing science.
Present orally and in writing phenomena and basic principles that are associated with modern brewing practice.

Competences
Evaluate the physical and chemical changes happening in barley, malt and hops during beer production based on mostly literature, but partly also based on own experimental data and scientific literature.
Literature
Collection of reviews, book chapters, and original scientific literature.
Bachelor in Food Science or similar background from other educations.
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 world examples. Practical pilot brewing and limited laboratory experience with chemical and physical analytical methods that are used for wort – and beer production.
  • Category
  • Hours
  • Exam
  • 1
  • Excursions
  • 4
  • Lectures
  • 70
  • Practical exercises
  • 16
  • Preparation
  • 107
  • Theory exercises
  • 8
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Oral examination, 20 min under invigilation
A number of questions covering the curriculum will be handed out to the students in advance. At the oral exam, the student will draw a specific question. After the student has given a 10 min presentation, the examiners can ask questions in the entire curriculum.
Aid
Only certain aids allowed
Calculator and Dictionary.
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Criteria for exam assesment
Cf. Learning Outcome