Showing course contents for the educational year 2019 - 2020 .
Course responsible: Trude Wicklund
Teachers: Ellen Skuterud, Hilde Marit Østlie
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
Teaching exam periods:
Course frequency: Annually
First time: Study year 2015-2016
Basic steps in brewing, practical and theoretical.
Lectures, practicals in pilot plant and lab, reports.
Syllabus will be announced at the start of the course. Handouts.
Basic knowledge in chemistry (KJM100 or equivalent) and microbiology (BIO130 or equivalent).
Knowledge about cereals and fermentation.
Written exam (3 hrs), counts 100 %.
Total 150 hours: 16 hours lectures, 20 hours lab, 50 hours report/group work, 64 hours self study.
Type of course:
Two hours' lecture per week.
One 6 - 8 hours' exersise during the fall term, will be announced in Canvas pluss follow-up activities.
An external sonsor evaluates a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: One written exam: A - E / F