| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | MSc | ||||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall Some Aid allowed Dictionary, Calculator Description of Examination: Three hours written examination 7-point scale, internal examiner Dates of Exam: 10 November 2011 | ||||||||||||||||
| Organisation of Teaching | Lectures, theoretical exercises, and practical experimental work. | ||||||||||||||||
| Block Placement | Block 1 Week Structure: A | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | Bachelor in Food Science or similar background from other educations | ||||||||||||||||
| Restrictions | 25 | ||||||||||||||||
| Course Content | |||||||||||||||||
| Raw materials in brewing: Barley, malt, adjunct, water and hops. Malting technology: Steeping, germination and killning Brewhouse technology: Milling, mashing, lautering, boiling, Wort treatment: Clarification, cooling, aeration Pilot brewing: The students brew one brew in a microbrewery Brewers' Yeast: Microbiology, yeast morphology, cell counting, yeast handling Microscopy of yeast: Practical demonstrations of brewers' yeast + other organisms Primary fermentation: Technology, processes, fermenter types Secondary fermentation: Technology, processes, equipment Beer stabilisation: Chemical stability, stabilizers, processes Chemical analysis: Modern brewery analysis work, EBC - methods, equipment Beer analysis: Basic wort - and beer chemical analysis in practical exercise Brewery hygiene and CIP: Principles for design of hygienic equipment, simple tests Pasteurisation: Flash - and tunnel pasteurisation, PU - concept Sample plans : Chemical and microbiological samples Beer filtration: Beer filtration principles, kieselguhr filters, other filters Beer Packaging: Beer bottling, canning and kegging Beer calculations: Original Gravity, Degree of Fermentation, other parameters Brewery capacity: Factors impacting brewery output capacity Beer chemistry: Carbohydrates in wort, formation of alcohol, diacetyl, other Beer Styles: Classic top - and bottom fermented beer styles Cider juice: Apples, manufacturing of cider juice and concentrate Cider fermentation: Fermentation and finishing of Cider juice to Cider | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| 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 world examples. Practical pilot brewing and limited laboratory experience with chemical and physical analytical methods that are used for wort - and beer production. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| Students will acquire a general and basic theoretical understanding of the different steps of beer production. The course will specifically prepare students who have not yet completed practice in a brewery for the Courses Brewing 1 and Brewing 2. Knowledge Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and the normal analytical work related to carry out process control. Skills Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process. Reading and using original scientific literature related to brewing science. Present orally and in writing phenomena and basic principles that are associated with modern brewing practice. Competences Evaluate the physical and chemical changes happening in barley, malt and hops during beer production based on mostly literature, but partly also based on own experimental data and scientific literature. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| Collection of reviews, book chapters, and original scientific literature. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Henrik Siegumfeldt, hsi@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33286 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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