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.
Three topics, defined in the beginning of the course, will be discussed in teams. The student will make an individual report based on the team discussions.
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.
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
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- 7,5 ECTS
- Type of assessment
- Written examination, 3 hours under invigilationWritten assignment, during the course
- Type of assessment details
- Exam consists of two elements: 1) An individual project report. 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.
- Only certain aids allowed
Allowed aids during written exam: Basic calculator, book of brewing calculation formulas and dictionary.
No textbooks, mobile phones or notes are allowed.
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
The re-examination consists of the elements not passed: the project report 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
- Course code
- 7,5 ECTS
- Full Degree Master
- 1 block
- Block 3
- Course capacity
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Kim Lou Johansen (16-6e6c70316f7278316d726b64717668714369727267316e7831676e)
- Henrik Siegumfeldt (6-796f6b6d7b73466c75756a34717b346a71)