Course code MVI382A

MVI382A Alcoholic Beverages

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Showing course contents for the educational year 2016 - 2017 .

Course responsible: Trude Wicklund
Teachers: Arne Tronsmo, Ellen Skuterud
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
50
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: Annualy
First time: 2007V
Preferential right:
M-MAT
Course contents:
Qualities of different raw materials for production of beer, cider, wine and spirit. There will be emphasis on quality ingredients, different processing methods and the impact this may have on the quality of the finished product.
Learning outcome:
The students will learn about the production of cider, beer, wine and spirits.
Learning activities:
The course will include lectures, self study, lab activity and excursion.
Teaching support:
Fronter. E-mail: trude.wicklund@nmbu.no
Syllabus:
Fermented beverage production, Eds.: Lea - Piggott (Kluwer Academic). The students are also encouraged to seek literature on the Internet.
Prerequisites:
Bachelor's in Food Science or equivalent
Recommended prerequisites:
Knowledge of fruit and cereal raw materials and general food technology.
Mandatory activity:
Excursion and practical experiments.
Assessment:
2 hours written exam (counts 70 %, must be approved), project assignment (counts 30 %, must be approved).
Nominal workload:
30 hrs lectures, 5 hrs excursion, 25 hrs group work/experiments, 90 hrs self-study.
Entrance requirements:
Special requirements in Science
Type of course:
2x2 hours lectures or lab activities per week. 
Examiner:
An external examiner approves the examination questions and grades a minimum of 25 selected exam papers.
Allowed examination aids: No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått