NFOK21003U Brewing Process and Technology
MSc Programme in Food Science and Technology
The course gives a theoretical background and technological
solutions for the processes of fermentation, beer processing and
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.
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
- 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.
- 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.
- 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
Academic qualifications equivalent to a BSc degree is recommended.
- Theory exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Written examination, 3 hours under invigilationWritten assignment, during the courseExam 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.
- 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
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