Key words
Brewing, Malting, Quality control, Technology
Objectives
Learn to operate malting and brewing technological equipment and processes, using in-house pilot-scale laboratory facilities. Recognize and solve technological problems under time-pressure, individual or in a team. Get used to contributing to product and process development and presenting research results.
The student is experienced in important modern physical-chemical and sensory controls used by the industry for raw materials and half-/final products or process control and efficiency. The student can understand, present foreign literature and translates these to understandable and usable workinstructions for production or laboratory quality control
Topics
The course is arranged according to the production process
- Raw material analysis
- Operate and control the production process, from barley to finished beer
- Quality control half- and final product
- Cleaning and desinfecting
- Carry-out and interpret tests for product or process development of applied technological research
- Support a quality management system within the malting and brewing industry
Prerequisites
General: proficiency in dutch and foreign languages
Specific: comprehension of
- Applied mathematics and physics
- General chemical laboratory skills
- General microbiological laboratory skill
Final Objectives
Proficiency in foreign language (specific technical terms)
Acquire and process professional information
Problem recognition, -analysis and -solving
Responsibility and decisionmaking
Understand and control high-technological production processes at an operational level
Develop a variety of analytical procedures, execute these procedures in a accurate and safe manner, process and evaluate analytical results
Contribute to improvements in product, proces and quality control
Materials used
Written notes by S. van den Berg
Recent and foreign literature, avaliable in the laboratory
E-learning system: links, figures
Study costs
Notes en copies: € 10
Study guidance
Additional tutoring during practical lessons or on appointment
Teaching Methods
Practical laboratory assignments and, individual or in group, written report
Presenting testresults, literature and workinstructions to fellow students
Demonstration of analytical instruments in laboratories
Assessment
Maximum 140 points divided as follows:
Permanent evaluation maximum 70 pnt
Reports maximum 35 pnt
Presentations and quality control documents maximum 35 pnt
No second period assesment
Lecturer(s)
Steven van den Berg
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