Course: VII Expert Course in the Science and Technology of Beer Production
Pre-registration period: Until January 20, 2023
Registration period: From January 1 to 20, 2023
Course start date: February 24, 2023
Course end date: June 30, 2023
Credits: 17 Modality: Blended
learning Contact hours: 72 Price: €900.00 (fees included)
More information:
http://www.cfp.us.es/
marvalero-ext@us.es
+34 954 487 222

The Expert Course in the Science and Technology of Beer Production, taught by the Department of Chemical and Environmental Engineering of the University of Seville, is in its seventh edition in 2023 with the main objective of providing a comprehensive overview of the beer production process through the direct transfer of knowledge and spaces for reflection and debate. In this edition, we continue our collaboration with the Cruzcampo Foundation, which will host the practical sessions of the course at their urban brewery, as well as with the Seville Association of Craft Beer Lovers (ASACA).

The specific objectives of the course address the beer-making process from a scientific and technological perspective. At the same time, it presents both the real-world challenges of beer production and their potential solutions. Finally, students gain hands-on experience with the actual beer-making process through practical work at the Cruzcampo Brewery, covering the entire cycle, from recipe development to bottling and labeling.

The course consists of two distinct parts: the first is theoretical and practical, covering various aspects of brewing science and technology (malting, water, mashing, boiling, fermentation, and filtration); the second is primarily practical, reinforcing previously acquired knowledge (tastings, recipe design, sensory analysis, hops, cleaning, brewing, and visits).
Taking into account the current beer market, the course presents different processes and perspectives, from both the industrial and artisanal approaches, so that students gain a broad and realistic understanding of the processes, needs, and possibilities of the various current production and work environments.

Based on our experience in past editions, students benefit not only from the knowledge imparted by professors in the classroom, but also from an environment of exchange and research among the students themselves. These students typically include individuals already involved in the industry, whether in large-scale production, local craft beer brands, and, of course, those who are homebrewers or who begin this exciting endeavor during the course to reinforce the concepts learned.

To ensure excellence in teaching across the various areas of knowledge, our faculty comprises active professionals in the industry, true leaders in the Spanish brewing world. We also believe that student-professor interaction is fundamental to the learning process, so all our classes are primarily in-person, which facilitates both comprehension and the resolution of questions. In short, we can confidently say that students who complete these studies graduate with the necessary knowledge of the brewing process to develop a critical perspective on it.