NFOK14017U Brewing 2
MSc Programme in Food Science and Technology
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
- 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
- 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.
- 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.
- 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.
See Absalon for a list of course literature. In general, it will include reviews, text book chapters and original scientific literature.
- 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 pilot plant exercises.
- Only certain aids allowed
Basic calculator and dictionary. No text books, mobile phones, or notes are allowed. Own laptop for a certailn part of the written exam will be allowed, if there are questions in "Quick Calc".
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
The re-examination is the same as the ordinary exam. Submission of missing written assignments two weeks before the date of the re-examination.
If a student do not fulfill the 80% course participation, the student must retake the course.
If 10 or fewer register for the re-examination the examination form will be oral. In this case, there will be 20 minutes for preparation and 20 minutes exam.
Allowed aids during exam: Basic calculator and dictionary. No text books, mobile phones, PC's or notes are allowed.
In case of a written exam, own laptop for a certain part of the written exam will be allowed, if there are questions in "Quick Calc".
Criteria for exam assesment
See Learning Outcome
- Practical exercises