The Science of Beer
Explore the complete journey of beer from production to consumption. Learn about brewing processes, raw materials, marketing strategies, and health effects.
Explore the complete journey of beer from production to consumption. Learn about brewing processes, raw materials, marketing strategies, and health effects.
This comprehensive course delves into the scientific aspects of beer, covering everything from production processes to health impacts. Developed by Wageningen University students under expert guidance, the course explores brewing techniques, raw material selection, supply chain management, and marketing strategies. Students learn to understand different beer styles, production methods, and quality control measures. The curriculum also addresses the cultural significance of beer and responsible consumption, providing a balanced view of both positive and negative health effects. Through a combination of scientific knowledge and practical insights, participants gain a deeper appreciation for the complexity of beer production and consumption.
Instructors:
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What you'll learn
Master the complete beer production process and supply chain
Understand raw material characteristics and cultivation practices
Analyze marketing strategies and cultural impacts of beer
Evaluate health effects and responsible consumption practices
Design production processes for different beer styles
Identify key historical events in beer development
Skills you'll gain
This course includes:
PreRecorded video
Graded assignments, exams
Access on Mobile, Tablet, Desktop
Limited Access access
Shareable certificate
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There are 4 modules in this course
The course covers four main areas: beer production, raw materials and cultivation, marketing and cultural effects, and health impacts of consumption. Students learn about various beer styles, quality issues, and logistics in the production process. The curriculum explores raw material selection and environmental considerations in cultivation. Marketing aspects include understanding consumer behavior and industry strategies. The health module provides a balanced view of beer's effects on the human body.
Production of Beer
Module 1
Raw Materials of Beer and Cultivation Practices
Module 2
Marketing of Beer and Cultural Effects
Module 3
Consumption of Beer and Health Effects
Module 4
Fee Structure
Instructors
1 Course
Innovative Student-Led Course on Beer Science
The Science of Beer is a groundbreaking MOOC developed by Wageningen University & Research students as part of the university's 100-year anniversary celebration. The course, which has attracted over 47,000 participants and was recognized among the top 10 MOOCs worldwide on edX in 2019, covers the complete science of beer across four comprehensive modules. Created by honors students Sander Breevaart, Florence Scherer, Nico van der Veen, and Esther Kunst under the guidance of professors and industry experts, the course explores beer production processes, raw materials, marketing strategies, and health effects. This six-week program requires 2-4 hours of study per week and exemplifies an innovative "flipped classroom" approach where students become educators. The course is designed for anyone interested in understanding the science behind beer, from its production to its effects on human health, offering both free access and a verified certificate option. Through video lectures, assignments, and interactive content, participants gain a deep understanding of beer science while learning from their peers in a unique educational format that bridges theoretical knowledge with practical applications.
1 Course
Student Pioneer in Educational Innovation
Esther Kunst serves as a student teacher at Wageningen University & Research, where she played an integral role in developing "The Science of Beer" MOOC, one of the top 10 MOOCs worldwide on edX in 2019. As part of a team of four honors students, including Sander Breevaart, Florence Scherer, and Nico van der Veen, she helped create this groundbreaking course that explores the complete production chain of beer across four modules. The project emerged from their Honours Investigation Project examining 'the ideal university' and was funded as part of Wageningen University's centenary celebration. Her work demonstrates the innovative "students-as-teachers" approach, where she not only helped develop course content but also appeared on camera and engaged directly with participants. This pioneering educational model showcases how students can transition from learners to educators, creating engaging content while receiving guidance from experts in food production, health, marketing, and sustainable supply chains.
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Frequently asked questions
Below are some of the most commonly asked questions about this course. We aim to provide clear and concise answers to help you better understand the course content, structure, and any other relevant information. If you have any additional questions or if your question is not listed here, please don't hesitate to reach out to our support team for further assistance.