NFOB15003U Brewing Summer Course 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 plus
New product development and innovation
Beer styles; introduction and taste tasting
Visit to a brewery and a micro brewery
Pilot brewing
Beer Chemistry and Microbiology, the basics
Brewing calculations
Brewery hygiene and CIP
Beer stability, the basics
Soft drinks
Supply chain management, the basics
Pairing beer and food
1 week project
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.
- Basic understanding of the chemistry and microbiology of beer
- Basic understanding of soft drinks and how they are made
- Know 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.
- Aquire and apply ability to work in a cross – disciplinary, academic team.
Competences:
- 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.
- Aquire and apply ability to work in a cross – disciplinary, academic team.
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, 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 and a micro brewery.
E) Individual 1 week project assignment selected during the course for completion after teaching at KU SCIENCE ends.This project constitutes 1 week full time study work, and the project must be approved, before the course is passed
It is recommended that students have passed 100 ECTS points of their bachelor programme before signing up for this course.
- Category
- Hours
- Exam
- 2
- Excursions
- 6
- Lectures
- 62
- Preparation
- 30
- Project work
- 30
- Theory exercises
- 8
- Total
- 138
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- Credit
- 5 ECTS
- Type of assessment
- Written examination, 2 timer under invigilationWritten assignment, one weekBoth written exam and individual project report must be passed. Each counts for 50 % of the grade. The project report will be approved max 3 weeks after handing in the report.
- 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 less than 10 is registered for the reexam, the exam will be changed to oral.
If the project report is not approved, this should be revised and re-submitted.
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
- NFOB15003U
- Credit
- 5 ECTS
- Level
- Bachelor
- Duration
- Placement
- Summer
- Schedule
- Presence at Campus 29th July to 9th August. Reading materials for self-study is sent out to students 3 weeks earlier. This prereading constitutes one week full time study. An individual assignment must be written 12th to 30th August
- 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)