Course - Food, Processing Technology and Sustainability - MATV1012
MATV1012 - Food, Processing Technology and Sustainability
About
Examination arrangement
Examination arrangement: School exam
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| School exam | 100/100 | 4 hours | D |
Course content
Introduction to basic knowledge about vegetables, milk, meat and fish (raw materials and simple processes)
Introduction to Norwegian food industry
Introduction to food processing, preservation and packaging
Introduction to sustainable food production.
Calculations within conservation technology (F-value, water activity, heat capacity and the like).
Learning outcome
After completing the course, it is expected that the candidate has had the following learning outcomes regarding:
KNOWLEDGE: the candidate should have insight into the Norwegian food industry (K1) The candidate is familiar with basic topics in raw materials and technological processes used in the production of products in the meat, fish, vegetables and milk (K2) segments. The candidate should know the composition and properties of the raw materials, as well as refer to technological processes used in the production of products in the segments meat, fish, vegetables and milk (K3). The candidate is familiar with the basic principles of preservation methods and processing techniques in food processing (K4) the candidate should have knowledge of how preservation method, packaging and logistics are related to sustainable food production (K5)
SKILLS: the candidate has the ability to process data and produce a written report (F1) the candidate can carry out practical exercises in heat treatment and drying (F2) The candidate must be able to identify relevant sustainability challenges related to different steps in the value chain for different foods (F3)
GENERAL COMPETENCE: The candidate can complete work assignments alone and as a group participant (G1) The candidate must understand what is meant by sustainable food production and be able to identify how the UN's sustainability goals are linked to food production (G2) The candidate can present orally (G3)
Learning methods and activities
Lectures (60t), exercises (30t) and laboratory exercises (20t), self-study (100t)
Compulsory assignments
- Assignments
- Laboratory exercises
Further on evaluation
Mandatory work requirements
5 of 5 exercises must be approved to take the exam.
2 of 2 laboratory exercises (practical execution and report) must be approved in order to take the exam. Exercises and laboratory work / report must be delivered in groups.
Exam work
A written individual exam that counts for 100 % of the course grade.
New / postponed exam: May/June
In the event of a postponed examination (re-sit examination), the written examination may be changed to an oral examination. If compulsory work requirements have been passed, the candidate must not conduct theory exercises or lab exercises again in a new / postponed examination.
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)
Recommended previous knowledge
None
Required previous knowledge
Study rights requirements. Admission to the course requires admission to the study program Bachelor in Food Science, Technology and Sustainability. Other students may be admitted depending on course capacity.
Course materials
Fellows, J.P. (2017) Food processing technology, Principles and practice (3. or 4. edition)
Content on Blackboard. Lecture notes and other relevant information will be made available on the learning platform.
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| TMAT1012 | 5.0 | AUTUMN 2021 |
No
Version: 1
Credits:
7.5 SP
Study level: Foundation courses, level I
Term no.: 1
Teaching semester: AUTUMN 2024
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
- Eirin Marie Skjøndal Bar
- Jørgen Lerfall
- Kirill Mukhatov
- Marte Berg Wahlgren
- Martin Haider
- Åse Strand
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: School exam
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD School exam 100/100 D 2024-12-11 15:00 INSPERA
-
Room Building Number of candidates SL520 Sluppenvegen 14 2 SL238 Sluppenvegen 14 1 SL311 orange sone Sluppenvegen 14 30 - Spring UTS School exam 100/100 D 2025-06-02 15:00 INSPERA
-
Room Building Number of candidates SL111 lyseblå sone Sluppenvegen 14 4
- * 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"