NFOB15002U Brewing Summer Course 2,5 ECTS
Introduction
Basic raw materials in brewing: Malt, Water, Hops
Basic Proces: Brewhouse, Brewer's yeast,
Fermentation, maturation and filtration, process equipment
Beer Packaging; Container types.
Beer history
The role of beer in society
The Danish and International Brewing Industry
Beer and health, the basics
Beer styles; introduction and taste tasting
Visit to a brewery
Pilot brewing
Exam
After the course the student will have obtained the following:
Knowledge:
- Basic understanding of the manufacturing processes of beer in a classic brewery with respect to impact from raw materials, brewhouse – and fermentation processes.
- Knowledge of most popular beer styles and their use in context with beer and food.
- Basic understanding of the role of beer in society
- Basic understanding of the role for beer and health
Skills:
- Apply academic methodology to describe basic manufacturing beer and beer’s role in society.
- Read and use original scientific literature regarding beer and beer manufacturing.
Competences:
- Evaluate the role of beer in society, beer and health, modern beer containers based on literature, on lectures and partly also own project work and scientific literature.
A selection of reviews, book chapters, original scientific literature, articles from news magazines and lecturer teaching material is presented and made available to students before the summer course starts.
B) Lectures 29th July to 3rd August, where a general overview of the subject is presented.
C) Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e. g. specific real world examples.
D) Visit to a brewery.
It is recommended that students have passed 100 ECTS points of their bachelor programme before signing up for this course
- Category
- Hours
- Exam
- 1
- Excursions
- 3
- Lectures
- 27
- Preparation
- 30
- Theory exercises
- 8
- Total
- 69
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- Credit
- 2,5 ECTS
- Type of assessment
- Written examination, 1 time under invigilationWritten examination with certain aids
- Exam registration requirements
min 80 % presence during course
- Aid
- Only certain aids allowed
Dictionary and calculator
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
If 10 or fewer register for the reexamination the examination form will be oral
If the exam requirements have not been met, students must retake the course
Criteria for exam assesment
Fulfillment of learning outcome
Course information
- Language
- English
- Course code
- NFOB15002U
- Credit
- 2,5 ECTS
- Level
- Bachelor
- Duration
- Placement
- Summer
- Schedule
- Presence at Campus 29th July to 3rd August. Reading materials for self-study is sent out to students 3 weeks earlier. This prereading constitutes one week full time study
- Course capacity
- 15
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Kim Lou Johansen (klj@brewingschool.dk)