Course - Master Thesis in Food Science, Technology and sustainability - TMMT5004
Master Thesis in Food Science, Technology and sustainability
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About the course
Course content
The master thesis is a scientific research project within selected part (s) of the food chain, from raw material to consumer. The task can be done in cooperation with business, management (eg the Norwegian Food Safety Authority) or relevant universities and research institutes. The thesis gives the student (s) professional insight into relevant topics from the entire value chain, practical research experience and introduction to general research methodology. Issues, methods and results must be presented according to given guidelines.
Learning outcome
Knowledge Students shall:
- Have specialized insights into selected parts of the food chain in food Production.
- Have thorough knowledge of scientific literature and methods related to the problem in the assignment.
General competence Students shall:
- 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.
- Be able to process, analyze and conclude data from an experiment or survey.
- Communicate research results in scientific form.
Learning methods and activities
Submission of project description, presentation of plan of the independent work with individual / group guidance. The master thesis is written alone or with a fellow student (maximum 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 25 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, presentation
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (FTMAMAT)
Required previous knowledge
The course is reserved for exchange students. Admission to the course requires completion of 90 credits at the master's degree level in Food science or equivalent studies.
Subject areas
- Biotechnology/Aqua Culture
- Biotechnology/Molecular Genetics
- Food Subjects
- Technological subjects
Contact information
Course coordinator
Lecturers
- Anita Nordeng Jakobsen
- Eirin Marie Skjøndal Bar
- Eva Falch
- Ida-Johanne Jensen
- Jørgen Lerfall
- Kari Helgetun Langfoss
- Kirill Mukhatov
- Lene Waldenstrøm
- Åse Strand