| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 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: Written 4 hours examination covering all subjects taught. 7-point scale, external examiner Dates of Exam: 11 April 2013, kl. 9-13 The Scandinavian School of Brewing, Gl. Carlsbergvej 16, 1799 KBH V | ||||||||||||||||
| Requirement for Attending Exam | Min. 80 % participation in lab. exercises and 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 3 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 | ||||||||||||||||
| Optional Prerequisites | Brewing 1 | ||||||||||||||||
| Mandatory Prerequisites | The course Beverage technology or a degree as Fødevareingeniør including a brewery internship approved by LIFE and SSB | ||||||||||||||||
| Restrictions | 15 from Brewing Science specialisation of the Food Science and Technology MSc programme, 15 from SSB, 10 from other MSc programmes and specialisations. | ||||||||||||||||
| Course Content | |||||||||||||||||
| Brewing 2 is the second of the two Master Brewer courses. The course gives a theoretical background and technological solutions for beer processing, packaging and utilities. After ''Brewing 2'' the student has acquired the knowledge needed for technical management of small as well as large breweries, cider production and technical tasks in a brewery like project management, utilities management, waste water treatment, lay - out of new plants and product developments. With ''Brewing 1'' and ''Brewing 2'' completed and 9 months of brewery practice the student is ready to be awarded the title ''Diploma Master Brewer'' from Scandinavian School of Brewing. This 9 months of brewery practice is formed by 6 months of a Bachelor project in 6 different production departments followed by 3 months of Project in Practice in the Master part of the programme. The following topics are covered in detail: Beer Processing: filtration, stabilization, pasteurization, high gravity brewing, carbonation, bright beer Beer Analysis with exercises Special techniques, special products: beer styles, new product development Tanks & Pipe Systems: equipment Cleaning & Disinfection Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, inspection Microbiology Biological Control Continuous Improvement Supply Chain Management Quality Management Standard 4 Mio hl Brewery Project Management: Development and Execution Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply Energy and Water Consumption Process Control Resource Management and Recovery Beverage Plant Maintenance Visit to a manufacturer of packages, a manufacturer of packaging machines, 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 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. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| Reviews, text book chapters and original scientific literature. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Axel Grøndahl Kristiansen, agk@brewingschool.dk, Department of Food Science, Phone: 332-72433 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
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