| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||
| English Title | Brewing 1 | ||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen kun visse hjælpemidler Beskrivelse af eksamen: 4 hour written exam covering all subjects taught 7-trinsskala, ekstern censur Eksamensdatoer: 25. januar 2012 | ||||||||||||||||
| Forudsætninger for indstilling til eksamen | Min. 80 % participation in pilot brewing, lab. exercises, plant exercises has been accomplished | ||||||||||||||||
| Rammer for Undervisning | The course is organized and taught in collaboration with The Scandinavian School of Brewing (SSB). | ||||||||||||||||
| Blokplacering | Block 2 Ugestruktur: Outside schedule Teaching takes place on weekdays within ordinary work hours. However, up to ten days will include activities (including overnight stays) which will exceed ordinary work hours. The dates for these activities will be announced at the start of the course. | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Obligatoriske forudsætninger | The course Beverage technology or a degree as Fødevareingeniør including a brewery internship approved by LIFE and SSB | ||||||||||||||||
| Begrænset deltagerantal | Max 40 | ||||||||||||||||
| Kursusindhold | |||||||||||||||||
| The course gives a general overview of malting, wort production and fermentation, and covers the following topics in detail: Raw materials in brewing Malting technology Wort Production / technology Brewing Chemistry, wort Brewing analysis Microbiology Pilot brewing Brewing calculations Wort Treatment Beer Fermentation Brewing chemistry, beer Biological Control Statistical Process Control | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| 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. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| The course is an obligatory part of the specialization in Brewing Science & Technology as well as the Diploma Master Brewer syllabus. Students will acquire a theoretical knowledge and the skills of malting, brewing and fermentation in order, to get prepared for the Course Brewing 2. The students will get the competences to assess malting, brewing and beer processing processes. The course is specially suited for students, who register for Brewing 2, and who wish to become Diploma Master Brewers. Knowledge Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and normal analytical work to manage the process control. Skills Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process. Reading and using original scientific literature. Calculate physical and chemical processes in the malting, brewing and beer processing. Competences Evaluate the physical and chemical changes happening in raw materials, brewing and beer production based on literature, on lectures and partly also own experimental data and scientific literature. | |||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||
| Reviews, text book chapters and original scientific literature. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Axel Grøndahl Kristiansen, agk@brewingschool.dk, Institut for Fødevarevidenskab, Tlf: 332-72433 | |||||||||||||||||
| Studienævn | |||||||||||||||||
| Studienævn LSN | |||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||
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