NFOK14017U Brewing 2
The course gives a theoretical background and technological
solutions for beer processing, packaging and utilities.
The following topics are covered in detail:
Beer Processing: filtration, stabilization, pasteurization, high
gravity brewing, carbonation, bright beer
Beer Analysis with exercises
Special techniques, special products: beer styles, new product
development
Tanks & Pipe Systems: equipment
Cleaning & Disinfection
Packaging Technology: lay-out, conveyors, bottling, canning,
kegging, pasteurization, inspection
Microbiology
Biological Control
Continuous Improvement
Supply Chain Management
Quality Management
Standard 4 Mio hl Brewery
Project Management: Development and Execution
Utilities: heating, cooling, compressed air, carbon dioxide,
electrical supply
Energy and Water Consumption
Process Control
Resource Management and Recovery
Beverage Plant Maintenance
Visit to a manufacturer of packages, a manufacturer of packaging
machines, a small size brewery, a medium size brewery and a large
size brewery
Project work in groups will be made on a topic defined in the
beginning of the course.
Students will acquire a theoretical knowledge and the skills of
Beer Processing, Beverage packaging and beverage Plant Utilities in
order to obtain the technical skills to manage a beverage plant / a
brewery. The students will get the competences to assess Beer
Processing, Packaging, Cleaning, Quality, Project managemet and
Utilities processes.
Knowledge
Identify and describe the processes in a standard brewery and
beverage plant with respect to physical and chemical changes of
beer processing, beverage packaging and beverage plant utilities to
technically manage the process and the plant.
Skills
Apply concepts from chemistry and food technology to describe the
beer and beverage manufacturing process. Reading and using original
scientific literature.
Calculate physical and chemical processes in the beer processing,
beverage packaging and utilities parts of the beverage plant.
Competences
Evaluate the physical and chemical changes happening in beer
production based on literature, on lectures and partly also
application of observations aquired during plant visits and
scientific literature.
Reviews, text book chapters and original scientific literature.
Teaching takes place from 8-17 every day.
- Category
- Hours
- Exam
- 4
- Excursions
- 20
- Lectures
- 200
- Practical exercises
- 7
- Preparation
- 165
- Theory exercises
- 16
- Total
- 412
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 15 ECTS
- Type of assessment
- Written examination, 4 hours under invigilationWritten 4 hours examination covering all subjects taught.
- Exam registration requirements
- Approval of minimum 80% of written assignments given
irregularly during the course
Minimum 80 % participation in lab. exercises and plant exercises has been accomplished. - Aid
- Only certain aids allowed
Only dictionary and calculator is accepted, and own PC for part of the written exam
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
- If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Fullfilment of learning outcomes
Course information
- Language
- English
- Course code
- NFOK14017U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- 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 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
- Axel Grøndahl Kristiansen