Beverage technology

Overall Course Objectives The main objective is that after the course, the students will be able to enter a beverage production plant, evaluate what is going on and be able to apply their knowledge to identify problems, concieve how to solve them and design new solutions, in order to improve brewing or beverage production. Learning Objectives Identify and describe the technological setup for manufacturing of beer in a classic brewery. Identify and describe the technological setup for manufacturing of soft drinks. Identify and describe the technological setup for packaging of carbonated drinks in bottles, cans and kegs. Describe the requirements for utility services and water treatment in a brewery and/or soft drinks plant. Conceive solutions to a given problem in a beer or soft drink plant. Use original scientific literature regarding manufacturing of beer and soft drinks to propose solutions to a given problem. Design and calculate a theoretical solution to a given problem in a beer or soft drink plant. Work in a team to address overall objectives, and also to how to manage team dynamics. Apply English in a professional engineering context related to beer and soft drinks production. Course Content The course contains lectures from industry experts as well as researchers and experts from DTU and Copenhagen University. There will be calculation and other types of exercises, assignments, and the possibility for practical excercises and an excursion (see ‘bemærkninger). There will be individual and group work. Specific real-life examples will be an integral part of the course. The course contains an introduction to the following subjects, brewhouse technology, fermentation technology, separation and filtration technology, beer processing technology, incl. pasteurisation, packaging technology, soft drinks technology, utilities technology, tank design, pipe systems and pumps. Some parts of the course will be taught in English since students need to be able to apply their knowledge in brewing and softrdrinks production which occurs in an international context. Recommended prerequisites Students from BSc Food and Nutrition education at Copenhagen University should have completed at least 1.5 years of the bachelor. Teaching Method Lectures from experts from industry, Copenhagen University and DTU. Calculation exercises. Practical lab exercises. Group work. Assignments. Visit to a brewery. Faculty Timothy John Hobley Contact or read more about Timothy John Remarks A whole day excursion to a large brewery in Denmark on one of the fridays during the semester is planned during the course. The date will be announced at the course start. All students are strongly encouraged to attend, however it is not compulsory given that such an excursion may clash with other courses taught on Friday afternoon. One or more extracurricular brewing days will be also be possible for students to attend, either at DTUs pilot plant or at Copenhagen University’s pilot plant. Limited number of seats Minimum: 10, Maximum: 60. Please be aware that this course has a minimum requirement for the number of participants needed, in order for it to be held. If these requirements are not met, then the course will not be held. Furthermore, there is a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot. See course in the course database.