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Course Description
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Course Name
Brewing Technology and Marketing: the Nordist Expertise
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Host University
Université Catholique de Lille
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Location
Lille, France
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Area of Study
Entrepreneurship, Nutrition and Food Science
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Language Level
Taught In English
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Contact Hours
39 -
Recommended U.S. Semester Credits3
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Recommended U.S. Quarter Units4
Hours & Credits
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Overview
COURSE PRESENTATION
To take this course, the students should have a good university level and should normally have completed at least one semester at university. They must have some ability to work as a group and be able to communicate easily in English at a standard university level. In other respects, the course is intended to serve a mix of profiles and learning backgrounds for a more diverse international learning experience.
Students also need to have a scientific background (basics) including microbiology, biochemistry, Introduction to economicsCONTENT
This course will provide students with an overview of the Beer sector as an example of the Food Industry sector.
Topics to be covered will normally include:- Food chain actors, from field to basket
- Introduction to brewing process with a focus on steps and ingredients roles.
- Introduction to beer sensory analysis
- Introduction to marketing including a Marketing plan, Market analysis, Market players/components, SWOT diagnosis, Strategic choices, Marketing Policies.
Learning Outcomes.
- At the end of the course, the students should be able to:
- Describe the brewing process: steps and ingredients, and describe their roles
- Explain the basics microbiology and biochemistry reactions happening during brewing process
- Explain the basic of a beer recipe design
- Describe the main organoleptic characteristics of beer
- Identify stakeholders of a food sector
- Define and understand a market, its components, and its environment
- Analyze a market and make recommendation
- Set up a marketing policy
WORKLOAD
French contact hours = 60 minutes (in some countries/institutions, 1 contact hour = 45-50 minutes)Form Number of hours Comments Face-to-face, in-class, on-site learning 39 hours Approximate personal work/homework 16 hours Beer design and oral defense presentation (teamwork) Student total workload 55 hours
EDUCATIONAL METHODS.
Methods based on a learning-by-doing approach including: Lectures, discussion, practicals, presentations, testimonials, group work, guided visits, on-site education.RESOURCES
All course materials will be supplied in class. References may be made to the following resources:ASSESSMENT
Form Number Comments Continuous assessment (30%) 1 (Individual) Quizzes, case studies Final exam (50%) 1 (Group evaluation) Oral defense covering all aspects of the course Others (student participation...) (20%) 1 (Individual) Attendance, participation, and contribution to group discussion
Course Disclaimer
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations