NFOK14017U Brewing 2

Volume 2014/2015
MSc Programme in Food Science and Technology


The course gives a theoretical background and technological solutions for beer processing, packaging and utilities.

The following topics are covered in detail:
Beer Processing: filtration, stabilization, pasteurization, high gravity brewing, carbonation, bright beer
Beer Analysis with exercises
Special techniques, special products: beer styles, new product development
Tanks & Pipe Systems: equipment
Cleaning & Disinfection
Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, inspection
Biological Control
Continuous Improvement
Supply Chain Management
Quality Management
Standard 4 Mio hl Brewery
Project Management: Development and Execution
Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply
Energy and Water Consumption
Process Control
Resource Management and Recovery
Beverage Plant Maintenance
Visit to a manufacturer of packages, a manufacturer of packaging machines, a small size brewery, a medium size brewery and a large size brewery
Project work in groups will be made on a topic defined in the beginning of the course.


Learning Outcome


Students will acquire a theoretical knowledge and the skills of Beer Processing, Beverage packaging and beverage Plant Utilities in order to obtain the technical skills to manage a beverage plant / a brewery. The students will get the competences to assess Beer Processing, Packaging, Cleaning, Quality, Project managemet and Utilities processes.

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

Apply concepts from chemistry and food technology to describe the beer and beverage manufacturing process. Reading and using original scientific literature.
Calculate physical and chemical processes in the beer processing, beverage packaging and utilities parts of the beverage plant.

Evaluate the physical and chemical changes happening in beer production based on literature, on lectures and partly also application of observations aquired during plant visits and scientific literature.


Reviews, text book chapters and original scientific literature.

Qualifications corresponding to course LLEA10276 Brewing 1.
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 examples. Practical pilot brewing and laboratory experience with chemical and physical analytical methods that are used for wort – and beer production. Visits to breweries and brewery-related companies.

Teaching takes place from 8-17 every day.
  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 20
  • Lectures
  • 200
  • Practical exercises
  • 7
  • Preparation
  • 165
  • Theory exercises
  • 16
  • Total
  • 412
Type of assessment
Written examination, 4 hours under invigilation
Written 4 hours examination covering all subjects taught.
Exam registration requirements
Approval of minimum 80% of written assignments given irregularly during the course
Minimum 80 % participation in lab. exercises and plant exercises has been accomplished.
Only certain aids allowed

Only dictionary and calculator is accepted, and own PC for part of the written exam

Marking scale
7-point grading scale
Censorship form
External censorship
If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment

Fullfilment of learning outcomes