Course code MVI100

MVI100 Introduction to Food Science and Nutrition

Norsk emneinformasjon

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Showing course contents for the educational year starting in 2019 .

Course responsible: Trude Wicklund
Teachers: Ola Tjåland, Ellen Skuterud, Ahmed Moheyeldin Abdelghani, Bjørg Tordis Egelandsdal, Judith Ann Narvhus, Siv Borghild Skeie, Odd Ivar Lekang, Harald Carlsen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
50
Teaching exam periods:
This course starts in August block. This course has teaching/evaluation in August block.
Course frequency: Annually
First time: 2006H
Preferential right:
B-MAT
Course contents:
The course consists of lectures, exercises and field trips. It presents an introduction to subjects that may be of interest for specialization later in the study program. Food is the basis for health and well-being in the population. This course will focus on food composition and quality. The composition of the diet is important for health. The students will be introduced to various studies showing the context between the food we eat and the risk of developing life style related deceases.
Learning outcome:

Knowledge: The students will acquire basic knowledge of processing methods for different raw material groups such as cereals, fruits, vegetables, meat, fish and milk. Students will gain an understanding of the importance of good raw material quality and safe food production and the importance of this for food quality. Students will get an overview of the challenges and opportunities of modern food production, where food distribution, environmental aspects and food safety will be important elements.

Skills: The students will have basic skills in individual production methods and analyzers with significance for food quality. This must be presented in a written report.

General competence: The students will learn to see the connection between theoretical and practical knowledge. In addition, critical thinking and assessment of available information will be emphasized.

Learning activities:
The course includes exercises, demonstrations, lectures and field trip. The exercises from lab and pilot plant experiments must be summarised in written reports.
Teaching support:
Canvas
Syllabus:
Presentations and handouts. 
Prerequisites:
Special requirements in Science.
Recommended prerequisites:
Mandatory activity:
Exercises and excursions.
Assessment:
Written reports from five different topics, all of which must be approved. 
Nominal workload:
150 hours in total. Lectures: 35 hours, exercises: 25 hours, excursions: 25 hours, self-study, assignments and preparations: 65 hours.
Entrance requirements:
Special requirements in Science
Type of course:
Lectures 35 hours, exercises 25 hours, excursions 25 hours. Period: 3 weeks in August.
Note:
Introductory course in the Food Science and Nutrition programme. Should be taken in the first autumn of the bachelor programme.
Examiner:
An external examiner will approve the course arrangements.
Examination details: Continuous exam: Bestått / Ikke bestått