| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | BSc. 3 year | ||||||||||||||||
| Duration | Outside schedule | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | BSc | ||||||||||||||||
| Examination | Final Examination written examination Some Aid allowed dictionary and calculator Description of Examination: Two hours written examination + project report approved max. 4 weeks after end of two - week course at KU-SCIENCE 7-point scale, internal examiner | ||||||||||||||||
| Requirement for Attending Exam | min. 80 % presence during course - and an individual project defined. | ||||||||||||||||
| Organisation of Teaching | Lectures, theoretical exercises, substantial pre - reading 3 weeks before arrival and project work to complete after end of the 2 - week teaching period. | ||||||||||||||||
| Block Placement | Summer Course Week Structure: Outside schedule, SIGN IN AT LATEST 20 JUNE BY WRITING TO UDDANNELSES@SCIENCE.KU.DK Two weeks in August (week 33 and 34) | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | Students should have passed 100 ECTS points of their bachelor programme | ||||||||||||||||
| Restrictions | 30 participants max. | ||||||||||||||||
| Course Content | |||||||||||||||||
| Introduction: Basic raw materials in brewing: Malt, water, hops Basic Process: Brewhouse, Brewer's yeasts, Fermentation, maturation and filtration, process equipment Beer Packaging; Modern container types. Focus on: Basic beer units and measurements Beer and health, facts versus myths Beer in society: The role of beer The main beer styles: Testing them out Beer matching food. New Product Development for beverages, case beers Supply Chain Management in breweries Launch of own business, the role of the entrepreneur, case microbrewery | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| A) Reading material for self-study is sent out to students 3 weeks before teaching at KU-SCIENCE starts. This pre-reading material constitutes 2 weeks full time study work. B) Lectures, where a general overview of the subject is presented. C) Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e. g. specific real world examples. D) Visit to a brewery. E) Individual project selected during the course for completion after teaching at KU SCIENCE ends.This project constitutes 1 week full time study work, and the project must be approved, before the summer course is passed. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| Students will acquire a basic theoretical understanding of beer production, beer quality, beer and health, common beer styles, innovation principles used in brewing science and entrepreneurship concepts applied in brewing businesses. The course will be useful for 1) those, who consider the MSc specialization in Brewing Science and Technology and 2) for any student, who wants knowledge of beer from a technical and a society point of view and 3) students, who wish to study entrepreneurship concepts applied in Danish microbrewery businesses. After completing the course the student should be able to: Knowledge: Understand the manufacturing processes of beer in a classic brewery with respect impact from to raw materials, brewhouse - and fermentation processes. Know most popular beer styles and their use in context with beer and food. Understand the role of beer in society. Understand the role for beer and health Skills: Apply academic methodology to describe basic manufacturing beer and beer's role in society. Read and use original scientific literature regarding beer and beer manufacturing. Acquire and apply ability to work in cross-disciplinary, academic team. Competences: Evaluate the role of beer in society, beer and health, modern beer containers based on literature, on lectures and partly also own project work and scientific literature. Calculate basic beer units used for defining beer styles. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| A selection of reviews, book chapters, original scientific literature, articles from news magazines and lecturer teaching material is presented and made available to students before the summer course starts. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Axel Grøndahl Kristiansen, agk@brewingschool.dk, Department of Food Science, Phone: 332-72433 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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