DMB, Module 3, Fermentation
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.
The fermentation is a vital part of any brewing process, and throughout this module, every aspect of the fermentation process is covered. Giving the students in-depth knowledge and understanding of the yeast, on everything from taxonomy, breeding, metabolism, general handling, propagation, fermentation and maturation. This module also includes practical laboratory exercises, to teach the analytical tools that can
be applied to ensure a proper fermentation, and how to combat problems and infections.
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. |
