This course explores sustainable practices applicable to beer production, covering everything from raw material selection to waste management and energy efficiency. Students will learn how to implement strategies that reduce environmental impact and promote economic and social sustainability in the brewing sector. The course includes case studies, practical analyses, and virtual or in-person visits to breweries leading in sustainability.
Classes:
- First class in the 2nd semester of 2024.
Course Objectives
- Understand the principles of sustainability applied to the brewing industry.
- Evaluate the environmental impacts of beer production and identify strategies to mitigate them.
- Develop skills to implement sustainable practices in breweries.
Course Load: 30 hours (50% online)
Target Audience: Students of Biology, Biotechnology, Pharmacy, Chemistry, and Nutrition programs.
Schedule: Usually, Wednesdays (11:00 AM – 12:00 PM) and one hour of online activity per week.
Syllabus: Introduction to Sustainability in the Brewing Industry. Selection and Use of Sustainable Raw Materials. Sustainable Resource Management. Energy Efficiency in Beer Production. Waste Management in the Brewing Industry. Strategies to Promote Economic and Social Sustainability. Planning and Strategy for Sustainability. Case Studies and Practical Analyses.
Course Content
- Module 1: Introduction to Sustainability in Brewing
- Overview of beer production.
- Basic concepts of sustainability.
- Overview of environmental challenges in the brewing industry.
- Case studies of breweries with successful sustainability initiatives.
- Module 2: Sustainable Resource Management
- Efficiency in water and energy use.
- Sustainable selection of raw materials.
- Water reuse and recycling techniques.
- Module 3: Emissions Reduction and Waste Management
- Technologies and practices to reduce greenhouse gas emissions.
- Composting and solid waste management.
- Treatment and reuse of by-products from beer production.
- Module 4: Innovations in Sustainability
- New technologies and emerging approaches to increase sustainability.
- Case studies on disruptive innovations in the brewing sector.
- Module 5: Planning and Strategy for Sustainability
- Development of a sustainability plan for a brewery.
- Integration of sustainability criteria in all production phases.
- Environmental impact assessment and return on investment.
Methodology
- Flipped classroom.
- Theoretical classes to establish the concepts of sustainability.
- Case study analysis to apply knowledge in real-world contexts.
- Simulation activities to develop sustainable solutions.
Assessment
- Final project developing a sustainability plan for a brewery, including impact analysis and improvement proposals (75%).
- Participation in debates and practical activities (25%).