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Showing course contents for the educational year starting in 2020 .
Course responsible: Trude Wicklund
Teachers: Marius Austeng Normann, Ellen Skuterud, Ola Tjåland, 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: Course changes are planned and will be given the last time in this form in the fall of 2020
First time: 2015H
The course will provide a theoretical and practical overview of the basic steps in the brewing process. Students will gain an understanding of how the various steps, both during the malting of grain and the actual brewing process, in combination with the recipe, can have an impact on the quality of the finished product. Optimizing the individual production steps contributes to a more sustainable process while maintaining the quality of the product.
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