Module 4. – Beer processing

The Master Brewer programme consist of six modules and forms a part of the master specialisation in ‘Brewing Science and Technology’ at Faculty of Science at University of Copenhagen. Students from the industry can take each module individually by applying directly to the Scandinavian School of Brewing, who is managing the education at University of Copenhagen.
After fermentation the beer is processed in many ways prior to being packaged, this module covers all of the processes that the beer could be subjected to, in order to ensure a long shelf life and achieving the desire levels of flavour stability. The subjects covers the different types of filtration used in the brewing industry, along the different stabilising methods to achieve chemical and biological stability of the product.
The teaching is conducted in English.

Who will benefit from this course?
Technical staff from the brewing and beverage industry or related supplier/service organisations.

What is required?
SSB require a B.Sc. or M.Sc. in food science, chemical engineering, pharmacy, chemistry, biology, biotechnology or similar qualification.

When, where and how much?
The venue is University of Copenhagen, Frederiksberg Campus. Please also refer to Calendar and Prices for time and price.

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