Course - Master Thesis in Food Science,Technology and sustainability - TMMT5003
TMMT5003 - Master Thesis in Food Science,Technology and sustainability
About
Examination arrangement
Examination arrangement: Master's thesis with adjusting oral exam
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Master's thesis with adjusting oral exam | 100/100 | ALLE |
Course content
The Master's thesis is a scientific research project within selected component(s) of the food value chain, from raw materials to consumer. The task can be performed in cooperation with business, management (eg the Norwegian Food Safety Authority) or relevant universities and research institutes. The assignment gives the student (s) professional insight into relevant topics from the entire value chain, practical research experience and introduction to general research methodology. Aim, methods and results must be presented according to given guidelines.
Learning outcome
Knowledge Students will:
- Have specialized insights into selected parts of the food chain within food production
- Have thorough knowledge of scientific literature and methods related to the problem in the assignment
Skills Students will:
- Be able to process, analyze and conclude data from an experiment or survey
- Communicate research results in scientific form
General competence Students will:
- Be able to related the work to a sustainable development in the food sector.
- Be able to formulate a problem, plan and implement or design a survey within given time- and resource frameworks as well as in line with current research ethical norms.
Learning methods and activities
Submission of project description, presentation of plan of the independent work with individual / group guidance. The Master's thesis is written alone or with a fellow student (ie max 2 students). The scope of the assignment is regulated on the basis of individual work or group work. All students doing their master's thesis at the Faculty of Natural Sciences, should conclude an agreement regarding counselling. This is done via an electronic form in Sharepoint. The standard contact period with the supervisor/s for this master thesis is 35-40 hours. Any contact between supervisor/s and student beyond this, depends on the supervisor/s choice of supervision methodology. It is expected that the student works independently beyond the standard contact period.
Compulsory assignments
- Project description, presentationPresenta
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (FTMAMAT)
Required previous knowledge
Admission to the course assumes admission to the study programme MSc in Food Science, Technology and Sustainability, NTNU, Trondheim.
Course materials
In agreement with supervisor
No
Version: A
Credits:
45.0 SP
Study level: Second degree level
Term no.: 1
Teaching semester: AUTUMN 2024
Term no.: 2
Teaching semester: SPRING 2025
Language of instruction: English, Norwegian
Location: Trondheim
- Biotechnology/Aqua Culture
- Biotechnology/Molecular Genetics
- Food Subjects
- Technological subjects
- Anita Nordeng Jakobsen
- Eirin Marie Skjøndal Bar
- Eva Falch
- Ida-Johanne Jensen
- Jørgen Lerfall
- Kari Helgetun Langfoss
- Kirill Mukhatov
- Lene Waldenstrøm
- Sunniva Hoel
- Turid Rustad
- Åse Strand
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Master's thesis with adjusting oral exam
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring ORD Master's thesis with adjusting oral exam 100/100 ALLE INSPERA
-
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"