TMAT2005 - Product Development and Sensory Analysis - Craft Brewing


Examination arrangement

Examination arrangement: Assignment
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Assignment 100/100 13 weeks ALLE

Course content

-Product development
-Product developer's key activities and tools
-Trends and consumer behavior
-Project management
-Sensory methods
-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 of 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 assignments

  • Submission of theory, chapter 2.3
  • Submission of theory, chapter 2.1
  • Innlevering av resept- og flytskjema
  • Planlegging og gjennomføring av sensorisk analyse

Further on evaluation

Four mandatory work requirements must be approved to be entitled to deliver the semester assignment. Semester assignment is a group assignment that counts 100% of the grade in this course.

Individual assessment of knowledge can be offered by appointment with the course coordinator. To assess the skills it is necessary to complete the mandatory work requirements in a group.

New/postponed exam: By appointment with the course coordinator

Specific conditions

Exam registration requires that class registration is approved in the same semester. Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)

Required previous knowledge

Admission to a programme of study is required:
Food Technology (MTMAT)
If there is capacity other students may apply for admission to the course

Course materials

Book: Sensorisk Studiegruppe (2015) Sensorikk: Måling med menneskelige sanser. 3. utg. Kopinor Pensum AS ISBN 9788213030762.

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 2020

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Product Development and Engineering Design
  • Analysis
  • Biochemistry
  • Nutrition
  • Food Subjects
  • Statistics
Contact information


Examination arrangement: Assignment

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Autumn ORD Assignment 100/100 ALLE

Submission 2020-12-10

Submission 12:00

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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