The Science of Beer

Course
en
English
12 h
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Source
  • From www.edx.org
Conditions
  • Self-paced
  • Free Access
  • Fee-based Certificate
More info
  • 6 Sequences
  • Introductive Level

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Course details

Syllabus

Module 1: Production of Beer
In this two-week module you will learn everything about the production process of beer. You will explore different beer styles, be confronted with quality issues and make choices on beer logistics. **

Module 2: Raw materials of beer and cultivation practices
You will deepen your understanding on the raw materials of beer. You will find out how their cultivation and the environment influence each other.

Module 3: Marketing of beer and cultural effects
You will explore how beers are marketed. After thismodule you will see through the marketing tricks that marketers use, and have knowledge of its impact on the image and culture of beer.

Module 4: Consumption of beer and health effects
** In this week you will follow the pathway that beer takes after it is consumed. You will form your own opinion on responsible drinking, by comparing both positive and negative effects on the human health.

Prerequisite

There are no prerequisites.

Instructors

Sander Breevaart
Student teacher
Wageningen University & Research

Florence Scherer
Student teacher
Wageningen University & Research

Nico van der Veen
Student teacher
Wageningen University & Research

Esther Kunst
Student teacher
Wageningen University & Research

The science of beer

Editor

Wageningue University is located in Wageningue, the Netherlands. Its campus is located on the outskirts of the city, which allows it to plan numerous extensions to its premises, all of which are already ultra-modern, due to its scientific nature. The university focuses on life sciences, sociology, business relations and natural resources.

In particular, the University is home to the Alterra Institute for multidisciplinary research into the artificial and man-made environment (rural environment, urban ecology, green spaces, green webs).

Platform

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