MVI382A Alcoholic Beverages

Credits (ECTS):5

Course responsible:Morten Thyregod Paulsen

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:50

Course frequency:Annually

Nominal workload:30 hrs lectures, 10 hrs excursion, 20 hrs group work/experiments, 65 hrs self-study.

Teaching and exam period:This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel.

About this course

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 is 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.

  • The course will include lectures, project assignment, self study, and an excursion.
  • Canvas. E-mail:
  • Bachelor's in Food Science or equivalent
  • 3 hours written exam, counts 100 %.

    School exam Grading: Letter grades Permitted aids: A1 No calculator, no other aids
  • An external examiner approves the examination questions and grades a minimum of 25 selected exam papers.
  • Project assignment.
  • 3x2 hours lectures or lab activities per week for 6 weeks.
  • Special requirements in Science