Course code MVI276

MVI276 Brewing

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year 2015 - 2016 .

Course responsible: Trude Wicklund
Teachers: Ellen Skuterud, Elisabeth Fjærvoll Olsen
ECTS credits: 5
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
60 students
Teaching exam periods:
Autumn parallel.
Course frequency: Annually
First time: Study year 2015-2016
Preferential right:
Bachelor in food science
Course contents:
Basic steps in brewing, practical and theoretical.
Learning outcome:
Students will gain an understanding for what happens at the various process steps in the manufacture of beer, such as the principles of malting, mashing, wort boiling and fermentation. Commodity quality and composition of the prescription for the different varieties of beer are also important. Some analyzes for the evaluation of both commodity and finished product will be inluded in the course. 
Learning activities:
Lectures, practicals in pilot plant and lab, reports
Teaching support:
Fronter
Syllabus:
Syllabus will be announced at the start of the course.
Prerequisites:
Basic knowledge in chemistry and microbiology
Recommended prerequisites:
Knowledge on cereals and fermentation
Mandatory activity:
Practicals
Assessment:
Written exam counts 100 %
Nominal workload:
Total 150 hours.
Type of course:
16 hours lectures, 20 hours lab, 50 hours report/group work, 64 hours self study
Examiner:
External sonsor
Examination details: One written exam: A - E / Ikke bestått