Brewing Technology and Working in Brewery Environment (10cr)
Code: TE00CK42-3001
General information
- Enrollment
- 02.07.2025 - 31.07.2025
- Registration for the implementation has ended.
- Timing
- 01.08.2025 - 31.07.2028
- Implementation is running.
- Number of ECTS credits allocated
- 1 - 10
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
- Teachers
- Kati Mikkonen
- Emilia Suvanto
- Eija Kulju
- Course
- TE00CK42
Unfortunately, no reservations were found for the realization Brewing Technology and Working in Brewery Environment TE00CK42-3001. It's possible that the reservations have not yet been published or that the realization is intended to be completed independently.
Evaluation scale
H-5
Objective
The participants are able to
- recognize importance of food hygiene in different steps of brewing process and understand effect of hygiene to the quality and shelf life of final product
- describe the brewing process and different unit processes included, effect of different used raw materials to beer recipe development and understand their effect on final product quality
- apply different process equipment and -technology used in brewing process together with different analytical methods used in process monitoring to another brewing environment
- evaluate brewing process through circular economy principles and apply knowledge to usage of side streams
Content
- brewing technology, unit processes in brewing
- food hygiene in brewery
- brewing production planning and scheduling