NFOK21003U Brewing Process and Technology

Volume 2021/2022
Education

MSc Programme in Food Science and Technology

Content

The course gives a theoretical background and technological solutions for the processes of fermentation, beer processing and utilities.

The following topics are covered in detail:
Beer Fermentation: propagation and yeast handling, fermentation and maturation

Beer Processing: filtration, stabilization, high gravity brewing, carbonation, bright beer

Tanks & Pipe Systems: equipment

Brewing calculations: fermentation and beer processing
Biological Control, Cleaning & Disinfection

Standard 4 Mio hl Brewery

Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply, Energy and Water Consumption, Waste water treatment, Process Control, Resource Management and Recovery

Beverage Plant Maintenance

Visit to a small size brewery, a medium size brewery and/or a large size brewery and to a supplier.

Project work in teams will be made on three topics defined in the beginning of the course. The student will make individual reports for these assignments.

Learning Outcome

Students will acquire a theoretical knowledge and skills of fermentation, beer processing and utilities and get the competences to assess fermentation, beer processing, cleaning and utilities processes.

Knowledge

  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of fermentation, beer processing and utilities to technically manage the process and the plant.


Skills

  • Apply concepts from chemistry, microbiology and food process technology to describe the beer manufacturing process.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in fermentation, beer processing and utilities.


Competences

  • Evaluate the physical and chemical changes happening in fermentation and 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, reviews, text book chapters and original scientific literature will be included

In depth knowledge about brewing raw materials, malting and brewing at the level of the course Brewing and Raw Materials is recommended. Alternatively, the course Brewing and Raw Materials should be followed parallel to the course Brewing Process and Technology.

Academic qualifications equivalent to a BSc degree is recommended.
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-life examples. There will be mandatory weekly assignments, which will be reviewed in plenum. Visits to breweries and brewery-related companies.
  • Category
  • Hours
  • Lectures
  • 50
  • Preparation
  • 82
  • Theory exercises
  • 30
  • Excursions
  • 16
  • Project work
  • 25
  • Exam
  • 3
  • Total
  • 206
Oral
Collective
Continuous feedback during the course of the semester
Credit
7,5 ECTS
Type of assessment
Written examination, 3 hours under invigilation
Written assignment, during the course
Exam consists of two elements: 1) Three individual project reports/assignments. 2) A final written tests with a total duration of 3 hours covering all subjects taught. Each element counts for 50% of the total marks. Each of the two elements has to be passed individually. The total of the three individual assignments has to be passed.
Exam registration requirements

It is mandatory to hand in all of the three individual assignments and the total of the three assignments need to be passed in order to participate in the exam.

Aid
Only certain aids allowed

Allowed aids during written exam:  Basic calculator, book of brewing calculation formulas and dictionary.

No textbooks, mobile phones, PCs or notes are allowed.

Marking scale
7-point grading scale
Censorship form
External censorship
Re-exam

The re-examination consists of the elements not passed: the three project reports or the written exam. 

If 10 or fewer register for the reexamination in  the written exam  the examination form will be oral. In this case, ther will be 20 minutes for preparation and 20 minutes exam.  

Allowed aids during exam: Basic calculator, book of brewing calculation formulas and dictionary. No text books, mobile phones, PC's or notes are allowed

Criteria for exam assesment

See learning outcome