Product Development and Sensory Analysis - Craft Brewing

-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

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)

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.