MVI382A Alcoholic Beverages
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Showing course contents for the educational year starting in 2015 .
Course responsible: Trude Wicklund
Teachers: Arne Tronsmo
ECTS credits: 5
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Maximum 50 students.
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: Annualy
First time: 2007V
Qualities of different raw materials for production of cider, beer, wine and spirit. There will be emphasis on quality ingredients and different processing methods and the impact this may have on the quality of the finished product.
The students will learn about the production of cider, beer, wine and spirits.
The course will include lectures, self study, lab activity and excursion.
Fermented beverage production, Eds.: Lea - Piggott (Kluwer Academic). The students are also encouraged to seek literature on the Internet.
Bachelor in Food Science or equivalent
Knowledge of fruit and cereal raw materials and general food technology.
Excursion and practical experiments.
3 hours written exam (counts 70 %, must be approved), project assignment (counts 30 %, must be approved).
30 hrs lectures, 5 hrs excursion, 25 hrs group work/experiments, 90 hrs self-study.
Special requirements in Science
Type of course:
2 hours lectures or lab activities per week.
An external examiner approves the examination questions and grades a minimum of 25 randomly selected exam papers.
Allowed examination aids: No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått