Claim Hochschule Weihenstephan-Triesdorf - University of Applied Sciences

Brewing and Beverage Technology

... "where you make a product that everyone’s familiar with, everyone can relate to and everyone can enjoy".

Prof. Dr Volker Müller-Schollenberger introduces the degree programme (slides and audio, in German):

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Prof. Dr Volker Müller-Schollenberger every Wednesday from 3:00 p.m. to 5:00 p.m. | Tel. 0049 8161 71 6283

Prof. Dr Matthias Kunert for questions regarding the dual (work-study) models of the degree programme every Friday from 11:00 a.m. to 1:00 p.m. | Tel. 0049 8161 71 6286

Getting hands-on with practical courses despite coronavirus thanks to a carefully devised hygiene plan:

Practical in sensor technology: tasting in digital and analogue

Creativity is essential! In the midst of the coronavirus pandemic, this is true more than ever for many areas of teaching and study. And in order to bring this creativity to the practical course in sensor technology led by Professor Müller-Schollenberger, a little help has been enlisted from Ensinger Mineral-Heilquellen GmbH in the form of a sampling package that is sent to students’ homes, allowing them to smell, taste and test via Zoom!

Meanwhile, for the part of the course that has to be done in person, strict hygiene rules apply: groups are half their usual size and social distancing is observed. Similar measures can be found in the practical microbiology course, where workstations have been separated by plexiglass screens and all devices and materials are to be handled by one person only. Everything that is needed for each individual workstation has been prepared by technical assistant Hanna Beer. Owing to the large number of small groups, we have also scheduled sessions on Saturdays this time around.

Smelling, tasting, testing – together with students via Zoom
Smelling, tasting, testing – together with students via Zoom
Sensory testing of drinks
Sensor technology – between the tastings
Specially prepared, separate workstations for the practical course in beverage microbiology
Practical course in beverage microbiology
Using a microscope in difficult conditions
Practical course in beverage microbiology
Practical course in beverage microbiology
Aseptic working
... and the yeast is fermenting!

At a glance

Academic qualification

Bachelor of Engineering

Duration of studies

7 semesters

Language of instruction

German (proof of proficiency is required)



Programme start date

Winter semester

Admission restrictions


Course content

Methods and steps in the production of alcoholic and non-alcoholic beverages have changed in recent centuries with advances in science and technology. There is increasingly more targeted use of technology to improve quality, guarantee cost effectiveness, and develop and market new products. Modern brewing and beverage technology requires expertise across many areas of engineering, science, and business administration. This interdisciplinary variety is reflected in the degree programme in brewing and beverage technology. Based on scientific principles, a range of subjects are addressed in the programme, from manufacturing processes to the engineering and technology used in production and filling processes through to distribution, marketing, and sales.


For further information, go to the menu above and click on Profile and Modules.




EQAS Food Award


Hochschule Weihenstephan-Triesdorf
Fakultät Bioingenieurwissenschaften
Am Hofgarten 10
85354 Freising

T +49 8161 71-4059
F +49 8161 71-5116

Examination regulations

Decisions of the Bioengineering Sciences Examining Committee in relation to the Brewing and Beverage Technology degree programme during the coronavirus pandemic (Beschlüsse der Prüfungskommission Bioingenieurwissenschaft zur SPO BG während der Corona-Pandemie)

Information material

Brewing and Beverage Technology leaflet
Weihenstephan-Triesdorf University of Applied Sciences leaflet