Content

The course covers the following topics:

An overview of the different raw materials used in malting and brewing is given. More specifically, the course focuses on:

Cereals used in the malting and brewing industry (barley, rice, wheat, maize, sorghum,…), with a focus on barley. More specifically, topics such as barley varieties and breeding, kernel structure, barley constituents and enzymes as well as quality and quality analysis aspects, with regard to viability and safety, are covered. Next, the malting process is discussed in detail (cleaning, steeping, germination), kilning and roasting and the different biochemical reactions in each of these steps are explained. The course also covers quality analyses and the equipment involved in the malting process.

Different hop varieties, their structure and processing for the brewing industry are discussed. Specific attention goes to hops chemistry, including flavors and bacteriostatic activity. Finally, hops quality assessment is dealt with.

Water, water composition and sourcing is also discussed.

Course material

Slides will be made available on Toledo

Content

The guest lectures will focus on current applications and challenges of raw materials (hops, malt, …) used in the malting and brewing industry.

Format: more information

Guest lectures by industry experts

Content

• Wort production : grinding, mashing
• Wort production: enzymes and biochemical reactions
• Wort filtration
• Wort boiling
• Wort clarification
• Brewing equipment design
• Different brewing concepts
• Malt and adjuncts in brewing
• High gravity brewing
• Brewing calculations
• Brewing diagrams
• Reading flowsheets and equipment diagrams
• Microflora management
• Aldehyde management

Course material

Course slides will be made available through Toledo. An optional coursebook is ‘Technology Malting and Brewing’ by Wolfgang Kunze, published by VLB Berlin.

Format: more information

This OLA will be offered as lectures. One class (feedback on mashing calculations and Q&A on mashing) will be offered as blended learning.

Content

The guest lectures will focus on current applications and challenges in brewing, processing steps and equipment.

Course material

Slides of presentation will be made available via Toledo

Format: more information

Guest lectures by industry experts

Content

During the Integrated Malting and Brewing Practicum, students will get hands-on experience with:

• Malting
• Malt analysis (extract, gelatinization, color, …)
• Hops analysis
• Brewing (yeast propagation, wort production, CIP, fermentation, maturation, filtration, carbonation, bottling)
• Wort analysis (pH, color, sugars, …)
• Beer analysis (EtOH, color, aroma compounds, …)

Course material

Presentations and protocol booklet

Explanation

Attendance and participation in the Integrated Malting and Brewing practicum is obligatory.

20% of the final grade is determined based on participation during contact hours, 80% of the final grade is determined based on the written reports students have to submit at the end of each part of the Integrated Malting and Brewing practicum.

The score on the written reports is differentiated based on a peer assessment.

Information about retaking exams

Students that did not pass during the first exam period will have to write an extensive report and paper for the second exam opportunity. More details will be shared on Toledo.

Content

This OPO/OLA consist of multiple company visits. The visited companies are selected in such a way that they represent a heterogeneous selection of companies active in the malting and brewing vocational field. During the visits, different aspects of the vocational field are highlighted, including research, human resources, specific issues and other challenges.

Course material

None available.

Explanation

The student is obliged to be present and participate during all company visits. The student will need to prepare two questions per company visit on relevant aspects of the company that will be visited (research, HR policy, regulatory affairs, …). This part counts for 60% in the final evaluation of the course.

At the end of the semester, the student will give a presentation about a beer style and will apply the insights of the company visits to that style. The presentation is followed by a group discussion. This part counts for 40% in the final evaluation of the course.

Unauthorized absence for two of the company visits or presentation sessions will be considered as a not participated for the entire OPO and will lead to failing the OPO. An absence is considered to be authorized in the following cases: (i) in the case of illness: if a doctor’s certificate is handed in within 5 working days following the absence; (ii) in case of other absences: a relevant certificate is handed in within 5 working days following the absence. If the student is absent for more than 2 company visits (authorized or unauthorized), the student can be referred to a second examination opportunity. The second examination opportunity entails the organization of an own company visit related to the beer sector. This company visit will be evaluated during a presentation.

Information about retaking exams

If students are absent for more than 2 company visits, they will be considered to have failed this OPO and need to participate in the second exam opportunity. If students insufficiently prepare their questions for more than 2 of the company visits, they will need to participate in the second exam opportunity.

The second examination opportunity entails the organization of an own company visit related to the beer sector. This company visit will be evaluated during a presentation.

Content

The different seminars in this course each cover an specific innovation in the malting and brewing industry. Example topics include NABLABs, applications of enzymes in brewing, regulatory aspects in malting and brewing, ….

Course material

Slides of the different lectures will be shared via Toledo.

Explanation

The exam is a written exam. Each guest lecturer will provide a set of exam questions to the academic coordinator of this OPO. These questions form the basis of the exam. Students will have to answer three different questions from three different guest lecturers. More information will be shared with students during the first class of this OPO, as well as via Toledo.

Information about retaking exams

The exam is a written exam. Each guest lecturer will provide a set of exam questions to the academic coordinator of this OPO. These questions form the basis of the exam. Students will have to answer three different questions from three different guest lecturers. 

Content

During a series of lectures and guest lectures, students are introduced to key steps in new business development. More specifically, students will learn about the transition from idea over project development to the final market introduction, and how to translate these steps into a business plan.

Course material

Slides and supporting material will be made available via Toledo.

Format: more information

Guest lecture

Content

Students will be divided into groups consisting of 4-5 people per group. Based on the information given in B-KUL-I0J13a, students develop a business plan for introducing a new beer to the market. During the development of this business plan, there will be regular feedback moments with the different instructors of this OPO. Attendance of these feedback moments is obligatory.

Finally, students pitch their plans to a jury of professionals.

Course material

Not applicable

Format: more information

Students will be divided into groups, consisting of 4-5 people per group. Based on the information given in B-KUL-I0J13a, students will have to develop a business plan for introducing a new beer to the market. During the development of this plan, there will be regular feedback moments with the different instructors of this OPO. Attendance of these feedback moments is obligatory.

Finally, students have to pitch their plan for a jury of professionals.

Explanation

The student groups will be evaluated based on the business plan and their presentation pitch for a jury of professionals. The group score can be adjusted individually through peer evaluation (+/-20%).

The feedback moments, workshops and presentation are mandatory. An absence must be reported to the lecturer as soon as possible and no later than before the start of the session. Additionally, students must provide a valid proof for their non-participation. Justified absent students must make up for the missed session as communicated by the instructor.

For students who fail to report their absence (timely) or fail to provide a valid certificate or fail to make up for the missed session as instructed by the lecturer (e.g. additional assignment), the respective OLA and OPO will be considered as "not completed" (NA) for all examination periods of that academic year.

Information about retaking exams

The retaking of the OPO consists of reworking the final report based on the feedback received during the first examination period. There is no possibility for retaking the presentation. The result obtained for the OLA at the initial examination opportunity will be carried over to the third examination period.

Content

In a first part, a few basic principles of biochemistry, genetics, microbiology and bioreactors are taught. Emphasis is put on properties of enzymes, design and modeling of reactors, and microbial physiology. This part forms the basis of the course and is an integral part of the study material for the final exam. The next part of the course focuses on different microbes used in industrial fermentations, with a focus on beer fermentations. Specific topics covered in this part include natural biodiversity, spoilage micro-organisms, yeast handling and yeast management as well as yeast quality and biosafety analysis. Particular attention is given to strain selection and improvement. After this part, the course deals with the different steps in and equipment for beer fermentation and maturation, including the different biochemical reactions and off-flavors produced. Common problems encountered in industrial fermentations will also be addressed.

The course also focuses on presentation techniques (both the visual as the oral aspects): in a final, interactive part, students explain individually or in small groups a relevant industrial process where microbes play a central part. Examples of possible topics are diverse fermentation processes used in the preparation of drinks, food or fuels, interactions of yeast with raw materials, yeast collections, …. Other relevant aspects, such as the possibilities of strain improvement and the laws concerned, as well as recent developments concerning prebiotics, probiotics, food additives and food supplements may also be discussed.

Course material

- Powerpoint slides and extra information available on Toledo

- Optional coursebook: Waites, J.W., Morgan, N. L., Rockey J.S. and Higton G. (2006) Industrial Microbiology: An Introduction, Oxford: Blacksciene Science

Format: more information

Interactive lectures + making of presentation

Explanation

The evaluation of the OPO ‘Industrial Microbiology and Fermentation Technology’ consists of:

• a written exam with open questions (40%) during the examination period
• a presentation outside the examination period (40%)
• participation during contact hours (20%)

Information about retaking exams

The second exam opportunity consists solely of a written exam, that accounts for 100% of the total grade.

Content

Packaging materials

• General introduction
• Metal
• Glass
• Wood, cardboard & paper
• Plastics
• Foams

Properties of packaging materials

• Gas barrier properties
• Thermal properties
• Mechanical properties
• Sealing technologies

Special topics

• Active and intelligent packaging concepts
• Food contact materials: migration, risk assessment and legislation
• Container closure integrity testing

Lab visit Materials and Packaging Research & Services (MPR&S) IMO-IMOMEC, UHasselt campus Diepenbeek, (9h) (compulsory!)

Course material

The course material consists of lecture slides, scientific papers, regulatory documents, relevant weblinks and videos. All course materials are uploaded weekly in Toledo before the respective topic is discussed in the lecture.

All problem-solving classes will be taught on the blackboard.

Format: more information

Interactive lectures.

Excursion (lab day) to MPR&S (Materials and Packaging Research & Services, IMO-IMOMEC). Attendance at the lab day on the University campus in Diepenbeek is mandatory as a group assignment is part of the evaluation. The date and time of excursion are announced on Toledo and the timetable.

Is also included in other courses

I0P40A : Food Packaging and Transportation

Content

Students will visit the packaging lab of a brewery.

Course material

None

Format: more information

Excursion

Content

Glass bottle design, testing and issues in brewing industry

Filling lines in breweries

Course material

Slides are available via Toledo

Format: more information

Guest lecture by industry expert

Explanation

Written exam (90%) and group assignment during lab visit (10%, peer evaluation is applied to obtain individual scores).

Attendance on the lab day is mandatory. Students who cannot attend due to unforeseen circumstances, must report this as soon as possible and no later than before the start of the lab day to the coordinator. Justified absent students must make up for the missed lab day and will be assigned a replacement task to be completed as communicated by the teacher.

If the output of the task is of insufficient level (<8/20), the student will obtain a maximum score of 9/20 for the entire course.

Students who fail to report their absence (timely) or fail to provide a valid certificate or fail to make up for the make-up session will be excluded from the final examination of the course (OPO). The respective OLA and OPO will be considered as "not completed" (NA) in the next examination period.

Transfer of the score on the continuous assessment to the next academic year is only granted for 12/20 or more. Students who obtained less than 12/20 must retake the lab day assignment. It is the student's responsibility to inquire at the first contact moment about the point obtained during the continuous assessment of the previous academic year.

Information about retaking exams

Second exam opportunity: 

• Written exam (90%).
• An individual score of at least 8/20 for the group assignment (10%) in the first exam opportunity is transferred to the second exam opportunity. Students who obtained <8/20 for this part in the first exam opportunity, must do/optimize a replacement task covering the missed learning outcomes in the second exam opportunity. If the output of this task is of insufficient level (<8/20), the student will obtain a maximum score of 9/20 for the entire course.

Content

Introduction to sensory science

Sensory attributes and the way we perceive them

Food oral processing

Requirements for sensory testing

Factors influencing sensory verdicts

Measuring sensory responses

Guidelines for choice of sensory technique

Discriminative sensory tests

Descriptive sensory tests

Affective sensory tests

Sensory evaluation in quality control

Instrumental analysis of sensory qualities

Advanced statistical methods

Course material

PowerPoint slides, courseware available through Toledo

Handbook (compulsory):

Meilgard, M.C., Civille, G.V., Carr, B.T. Sensory Evaluation Techniques . 5th ed. ISBN 978-1482216905

Format: more information

Lectures with interaction and discussion

Is also included in other courses

I0V34A : Sensory Science

Content

Students will visit Haystack Consulting.  More information on this company visit will be given in B-KUL-I0J19a.

Course material

Slides used during the company visit will be made available through Toledo.

Format: more information

Attendance and participation in the OLA –Company visit to Haystack is obligatory. Unauthorized absence for this company visit will be considered as a not participated for the entire OPO and will lead to failing the OPO. An absence is considered to be authorized in the following cases: (i) in the case of illness: if a doctor’s certificate is handed in within 5 working days following the absence; (ii) in case of other absences: a relevant certificate is handed in within 5 working days following the absence.

Is also included in other courses

I0V34A : Sensory Science

Content

Detecting typical (off)flavors in beer

Beer product quality analysis

Course material

Slides will be made available via Toledo

Format: more information

Guest lecture by industry expert

Explanation

OLA1 (lectures) and OLA2 (company visit) are evaluated with an exam during the exam period with open-ended questions, OLA 3 (guest lectures) is evaluated based on participation during contact hours and a question in the exam during the exam period (open-ended question).