MVI100 Introduction to Food Science and Nutrition
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Showing course contents for the educational year 2022 - 2023 .
Course responsible: Bjørge Westereng
Teachers: Lars Fredrik Moen, Catrin Tyl, Ellen Skuterud, Ahmed Moheyeldin Abdelghani, Odd Ivar Lekang, Harald Carlsen, Marius Austeng Normann, Ola Tjåland
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
(NO=norsk, EN=Engelsk)
Limits of class size:
40
Teaching exam periods:
This course starts in the August block and ends in the autumn semester. This course has teaching/evaluation in the August block and autumn semester
Course frequency: Annually
First time: Study year 2021-2022
Preferential right:
M-MATVIT
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 course will demonstrate how various aspects of sustainability is connected to food and food production. The students will be introduced to various studies showing the context between the food we eat and the risk of developing lifestyle related diseases. The students meet several of the lecturers at the faculty which present how different courses connects in the study programme. Studentene get to know each other through several group activities where they are creating and presenting posters and animation movies
Learning outcome:
Learning activities:
The course includes exercises, demonstrations, lectures seminar, group tasks (poster- and animation movie production) and field trips. The exercises from lab and pilot plant experiments must be summarized in written reports.
Teaching support:
Canvas.
The course responsible can be reached during the entire course.
Study councilors are available for study advise during the course
The course has a number of lecturers involved in different teaching activities in the course
Syllabus:
Presentations and handouts.
Prerequisites:
Special requirements in Science.
Recommended prerequisites:
Mandatory activity:
Exercises and excursions, group activities (production and presentation of poster and animation movies)
Assessment:
Portfolio (Written reports from five different topics, group task poster, group task animation movie, presentation), all of which must be approved. Mandatory excursion.
Nominal workload:
125 hours in total. Lectures: 35 hours, exercises: 25 hours, excursions: 25 hours, self-study, assignments and preparations: 40 hours.
125 hours in autumn semester, lectures 25 hours, group tasks 50, self study 50
Entrance requirements:
Special requirements in Science.
Type of course:
Lectures 35 hours, exercises 25 hours, excursions 25 hours. Period: 3 weeks in August and the autumn semester (4 hours each week)
Note:
Introductory course in the Food Science and Nutrition programme. Should be taken in the first autumn of the studyprogramme.
Examiner:
An external examiner will approve the course arrangements.
Examination details: Portfolio: Passed / Not Passed