MVI382A Alcoholic Beverages
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
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: Study year 2007-2008
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.
The course will include lectures, self study, lab activity and an excursion.
Canvas. E-mail: firstname.lastname@example.org
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
Knowledge of fruit and cereal raw materials as well as general food technology, food chemistry and biochemistry
Excursion and practical experiments.
3 hours written exam (counts 70 %, must be approved), project assignment (counts 30 %, must be approved).
30 hrs lectures, 10 hrs excursion, 20 hrs group work/experiments, 90 hrs self-study.
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