Program Overview

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Program Overview

The MSc Programme in Food Science and Technology offers a comprehensive course, NFOK21003U Brewing Process and Technology, which provides a theoretical background and technological solutions for the processes of fermentation, beer processing, and utilities.

Course Description

The course covers the following topics 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

Learning Outcome

Students will acquire theoretical knowledge and skills of fermentation, beer processing, and utilities and get the competences to assess fermentation, beer processing, cleaning, and utilities processes.

Knowledge

• 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.

Skills

• 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.

Competences

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

Literature

The course literature includes reviews, textbook chapters, and original scientific literature, which can be found on Absalon.

Recommended Academic Qualifications

In-depth knowledge about brewing raw materials, malting, and brewing at the level of the course Brewing and Raw Materials is recommended. Academic qualifications equivalent to a BSc degree are recommended.

Teaching and Learning Methods

The course includes lectures, theoretical exercises, weekly assignments, and visits to breweries and brewery-related companies.

Workload

The workload is distributed as follows:

• Lectures: 50 hours
• Preparation: 82 hours
• Theory exercises: 30 hours
• Excursions: 16 hours
• Project work: 25 hours
• Exam: 3 hours
• Total: 206 hours

Exam

The exam is an on-site written exam, 3 hours under invigilation, and consists of a final written test covering all subjects taught. The exam is an ITX exam.

Examination Prerequisites

Three written assignments must be handed in during the course and approved by the course coordinators.

Aid

Only certain aids are allowed during the exam, including Excel, Maple, Calculator, Dictionary, and Book of brewing calculation formulas.

Marking Scale

The marking scale is a 7-point grading scale, and the censorship form is external censorship.

Re-exam

The re-exam is the same as the ordinary exam. Non-approved reports must be handed in three weeks prior to the re-exam and approved 2 weeks prior to the re-exam.

Course Information

• Language: English
• Course code: NFOK21003U
• Credit: 7.5 ECTS
• Level: Full Degree Master
• Duration: 1 block
• Placement: Block 3
• Schedule: C
• Course capacity: 25

Study Board

The study board is the Study Board of Food, Human Nutrition, and Sports.

Contracting Department

The contracting department is the Department of Food Science.

Contracting Faculty

The contracting faculty is the Faculty of Science.

Course Coordinators

The course coordinators are Kim Lou Johansen and Henrik Siegumfeldt.