TMAT2005 - Product Development and Sensory Analysis - Craft Brewing


Examination arrangement

Examination arrangement: Assignment
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Assignment 100/100

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)

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.

More on the course



Version: A
Credits:  7.5 SP
Study level: Intermediate course, level II


Term no.: 1
Teaching semester:  AUTUMN 2024

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Analysis
  • Biochemistry
  • Nutrition
  • Food Subjects
  • Statistics
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science


Examination arrangement: Assignment

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD Assignment 100/100 INSPERA
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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