Aims

Learning outcomes and development goals:

• MK1_L Scientific-disciplinary knowledge and comprehension in the field of Engineering Technology
• MI1_L Problem analysis and solving
• MI2_L Design and/or development
• MI4_L Ethical behaviour
• MP1_L To make operational
• MG1_L Information gathering and processing
• MG2_L Communication with engineers and non-engineers
• MG3_L Critical thinking
• MG4_L Working in a team in different roles
• MG5_L Professionalism

Objectives:

Malting and brewing Technology - Lecture
The student:
- has a clear overview of the entire malting and brewing process
- has knowledge and understanding of essential properties (biological / physiological / (bio) chemical / technological) of barley, malt, water, hops and yeast as raw materials for beer production
- understands the need for treatment before the malting and has specific knowledge of the biological, physical, physiological and (bio)chemical changes during the malting process (respectively, during steeping, germination and kilning)
- understands the technological problems of respectively the  steeping, germination and kilning, and, in function thereof, the contemporary industrial practice of malting.
- has an understanding of the relationship between the malting process and the final malt quality and is able to assess malt quality in function of beer quality
- has knowledge of the various types of malt and adjuncts used in beer brewing
- acquires theoretical and practical understanding of the entire brewing process, from grinding the malt, fogging, mashing, wort filtration, wort boiling, wort clearing to wort cooling
- acquires theoretical and practical understanding of the biochemistry of fermentation, yeast propagation, fermentation technology, layering, beer conditioning and beer packaging
- has a thorough understanding of the relationship between the malting and brewing process on the one hand and the malting / brewing  with respect to the final beer quality on the other hand
- acquires insight in innovative engineering in malting, brewing and fermentation, in order to improve flavour quality, stability and costs.
Malting and brewing technology – Lab session
The student:
- is able to assess the raw materials (malt, hops, yeast) and to analyse the final product (beer) analytically
 

Previous knowledge

A basic knowledge must have been acquired concerning analytical chemistry, physicochemistry, organic chemistry, biochemistry and cell biology, microbiology, separation technology, applied mass and heat transfer and thermodynamics, process control, reactor technology and applied engineering techniques.

Is included in these courses of study

• Master in de biowetenschappen: voedingsindustrie (Geel) 60 ects.
• Master in de industriële wetenschappen: biochemie (programma voor studenten gestart in 2023-2024 of later) (Leuven) 60 ects.
• Master of Biochemical Engineering Technology (programme for students started in 2023-2024 or later) (Leuven) 60 ects.
• Master in de industriële wetenschappen: biochemie (programma voor studenten gestart in 2023-2024 of later) (Gent) 60 ects.