NFOK14015U Beverage Technology
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,
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.
Collection of reviews, book chapters, and original scientific literature.
- Category
- Hours
- Exam
- 1
- Excursions
- 4
- Lectures
- 70
- Practical exercises
- 16
- Preparation
- 107
- Theory exercises
- 8
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min under invigilationA 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 and the examination proceeds without preparation time. 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
More than one internal examiner
Criteria for exam assesment
Fullfilment of learning outcomes
Course information
- Language
- English
- Course code
- NFOK14015U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- A (Tues 8-12 + Thurs 8-17)
- Course capacity
- max. 25
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Birthe P Møller Jespersen (2-717c4f757e7e733d7a843d737a)
- Henrik Siegumfeldt (6-776d696b7971446a737368326f7932686f)