Course code MVI382A

MVI382A Alcoholic Beverages

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Showing course contents for the educational year 2020 - 2021 .

Course responsible: Trude Wicklund
Teachers: Marius Austeng Normann, 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: Course changes are planned and will be given the last time in this form in the spring of 2021
First time: Study year 2007-2008
Preferential right:
Course contents:

Various raw material qualities and production processes for the production of beer, cider, wine and spirits and the significance this may have on the quality of the finished product, will be reviewed.

Fermentation processes where different types of yeast can be used are the basis for the production of alcoholic beverages. Knowledge of how fermentation processes contribute to the development of flavour and aroma components that are unique to the various products is important. The environmental aspect is also important in the production of various fruits, berries and cereals. Different cultivation conditions affect and are influenced by the local microclimate and knowledge of this will be important for the production to be sustainable. The products are also important for the local economy and as traditional carriers in different countries and regions.

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.
Examination details: :