| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||
| Level of Course | MSc | ||||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall Some Aid allowed Description of Examination: 4 hour written exam covering all subjects taught 7-point scale, external examiner Dates of Exam: 25 January 2013 | ||||||||||||||||
| Requirement for Attending Exam | Min. 80 % participation in pilot brewing, lab. exercises, plant exercises has been accomplished | ||||||||||||||||
| Organisation of Teaching | The course is organized and taught in collaboration with The Scandinavian School of Brewing (SSB). | ||||||||||||||||
| Block Placement | Block 2 Week Structure: 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. | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Mandatory Prerequisites | The course Beverage technology or a degree as Fødevareingeniør including a brewery internship approved by LIFE and SSB | ||||||||||||||||
| Restrictions | Max 40 | ||||||||||||||||
| Course Content | |||||||||||||||||
| Brewing 1 is the first of the two Master Brewer courses. The course gives a theoretical background and technological solutions for the processes of malting, wort production and fermentation. This course assumes the student possesses considerable practical experience from small and large breweries, and all aspects from raw materials to end of primary fermentation will be discussed assuming this experience. In return, the students will acquire knowledge of modern brewing science at the highest level and be able after graduation to undertake the technical management of a brewery. The following topics are covered in detail: Raw materials in brewing: barley, malt, adjuncts, hops and water Recipe development Malting technology: steeping, germination and kilning, utilities in malting and malt specification Wort production / technology in the Brewhouse: milling, mashing, mash separation and wort boiling Wort Treatment: clarification, cooling and aeration Beer Fermentation: propagation and yeast handling, fermentation and maturation Brewing Chemistry: barley & malting, brewhouse & wort, fermentation and maturation, beer Brewing analysis: barley, malt and wort, theory and practical exercises Microbiology: barley, malt and yeast Pilot brewing of beer from the students own recipe Brewing calculations: malting and brewhouse Biological Control Statistical Process Control Visit to a malting plant, a research centre, 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. | |||||||||||||||||
| 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 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. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| 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. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| Reviews, text book chapters and original scientific literature. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Axel Grøndahl Kristiansen, axelgk@life.ku.dk, Department of Food Science, Phone: 332-72433 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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