| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||||
| English Title | Brewing 2 | ||||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen kun visse hjælpemidler Beskrivelse af eksamen: Written 4 hours examination covering all subjects taught. 7-trinsskala, ekstern censur Eksamensdatoer: 13. april 2012 | ||||||||||||||||||
| Forudsætninger for indstilling til eksamen | Min. 80 % participation in lab. exercises and 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 3 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 | ||||||||||||||||||
| Anbefalede forudsætninger | Brewing 1 | ||||||||||||||||||
| Obligatoriske forudsætninger | The course Beverage technology or a degree as Fødevareingeniør including a brewery internship approved by LIFE and SSB | ||||||||||||||||||
| Begrænset deltagerantal | 15 from Brewing Science specialisation of the Food Science and Technology MSc programme, 15 from SSB, 10 from other MSc programmes and specialisations. | ||||||||||||||||||
| Kursusindhold | |||||||||||||||||||
| The course gives a general overview of beer processing, packaging and utilities, and covers the following topics in detail: Beer Processing. Brewing Analysis. Special techniques, special products Tanks & Pipe Systems. Cleaning & Disinfection. Packaging Technology. Microbiology. Biological Control. Continous Improvement. Supply Chain Management. Quality Management. Standard 4 mio hl Brewery. Project Development. Project Execution. Utilities. Energy and Water Consumption. Process Control. Resource Management and Recovery. Beverage Plant Maintenance. | |||||||||||||||||||
| 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 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. Knowledge 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. Skills 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. Competences Evaluate the physical and chemical changes happening in 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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