Course code MVI382A

MVI382A Alcoholic Beverages

There may be changes to the course due to to corona restrictions. See Canvas and StudentWeb for info.

Norsk emneinformasjon

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Showing course contents for the educational year 2019 - 2020 .

Course responsible: Trude Wicklund
Teachers: Ola Tjåland, Ellen Skuterud, Hilde Marit Østlie
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
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:
Course contents:
Qualities of different raw materials and various production processes for production of beer, cider, wine and spirit will be presented, and the impact this may have on the quality of the finished product.
Learning outcome:

Knowledge: Raw material qualities and production principles for various fermented alcoholic products will be reviewed. Production methods for the various product groups will be exemplified and specified with raw material requirements and definitions within different categories of products.

Skills: The students will learn about the limitations, possibilities and possible adjustments of raw materials or processes for the production of products where fermentation processes are an important factor. Furthermore, fermentation and the importance of the microorganisms' ability to reverse the raw material and contribute to the product properties will also be included.

General competence: Students learn about the most important production principles, raw material requirements and product quality variation for products of the following categories: cider, beer, wine and spirits.

Learning activities:
The course will include lectures, self study, lab activity and an excursion.
Teaching support:
Canvas. E-mail:
Fermented beverage production, Ed.: Lea - Piggott (Kluwer Academic). The students are also encouraged to seek literature on the Internet.
Bachelor's in Food Science or equivalent
Recommended prerequisites:
Knowledge of fruit and cereal raw materials as well as general food technology, food chemistry and biochemistry
Mandatory activity:
Excursion and practical experiments.
3 hours written exam (counts 70 %, must be approved), project assignment (counts 30 %, must be approved).
Nominal workload:
30 hrs lectures, 10 hrs excursion, 20 hrs group work/experiments, 90 hrs self-study.
Entrance requirements:
Special requirements in Science
Type of course:
3x2 hours lectures or lab activities per week for 6 weeks. 
An external examiner approves the examination questions and grades a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / F