Course - Product Development and Sensory Analysis - Craft Brewing - TMAT2005
TMAT2005 - Product Development and Sensory Analysis - Craft Brewing
About
Examination arrangement
Examination arrangement: Assignment
Grade:
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Oppgave | 100/100 | 13 weeks | ALLE |
Compulsory assignments
- Innlevering av resept- og flytskjema
- Planlegging og gjennomføring av sensorisk analyse
Specific conditions
Admission to a programme of study is required:
Food Technology (MTMAT)
No
Version: A
Credits:
7.5 SP
Study level: Intermediate course, level II
Term no.: 1
Teaching semester: AUTUMN 2018
Language of instruction: Norwegian
Location: Trondheim
- Product Development and Engineering Design
- Analysis
- Biochemistry
- Nutrition
- Food Subjects
- Statistics
- Anita Nordeng Jakobsen
- Anne Feren
- Hanne Karlsen
- Kari Helgetun Langfoss
- Lene Waldenstrøm
- Trond Viggo Pettersen
- Åse Strand
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Assignment
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD Oppgave 100/100 ALLE
-
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"