Course - Product Development and Sensory Analysis - Craft Brewing - TMAT2005
Product Development and Sensory Analysis - Craft Brewing
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About the course
Course content
-Product development and innovation -Product developer's key activities and tools -Trends and consumer understanding -Project management -Sensory analysis -Brewing process -Ingredients: water, yeast, hops and malt -Malting, meshing, fermentation, storage and bottling
Learning outcome
The students should be able to: -describe different phases in a product development process (K1) -show knowledge about sensory discrimination tests (K2) -plan a product development process based on reasoned choices (K3) -obtain and use literature and research on product development, sensory analysis and other relevant topics (F1) -implement a small scale product development process (F2) -apply sensory analyzes to evaluate achievement (F3) -participate as panel leader and assessor during sensory analyzes (F4) -discuss, present and evaluate their work orally and in writing (F5) -take responsibility and contribute to the group-based product development work (G1) -follow guidelines for writing the semester assignment (G2)
Learning methods and activities
Lectures (24 h), seminars (7 h), laboratory exercises (11 h), work with compulsory work requirements (20 h), group work in connection with the semester assignment (90 h) and self-study (50 h).
Compulsory activities are performed in groups. Individual adaptation has to be agreed with the course coordinator.
Compulsory assignments
- Written presentations 1 (solutions)
- Brewery log, flow chart and brewing
- Written presentations 2 (solutions)
- Planlegging og gjennomføring av sensorisk analyse
- Submission of theory, chapter 2.3
- Submission of theory, chapter 2.1
Further on evaluation
The semester assignment is a group assignment that counts 100% of the grade in this course. Individual assessment can be offered under special circumstances in agreement with the course coordinator.
New/postponed exam: By appointment with the course coordinator
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)
Recommended previous knowledge
MATV2002 Statistics and Sensory Methods
Required previous knowledge
Study rights requirements: BSc in Food Science, Technology and Sustainability (MTMAT). If there is capacity other students may apply for admission to the course
Course materials
Lecture notes and other relevant information will be made available on the learning platform. Students must find the literature they need for the semester assignment themselves.
Subject areas
- Analysis
- Biochemistry
- Nutrition
- Food Subjects
- Statistics