MVI100 Introduction to Food Science and Nutrition
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
Limits of class size:
Teaching exam periods:
This course starts in August block. This course has teaching/evaluation in August block.
Course frequency: Annually
First time: 2006H
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.
The course includes exercises, demonstrations, lectures and field trip. The exercises from lab and pilot plant experiments must be summarised in written reports.
Presentations and handouts.
Special requirements in Science.
Exercises and excursions.
Written reports from five different topics, all of which must be approved.
150 hours in total. Lectures: 35 hours, exercises: 25 hours, excursions: 25 hours, self-study, assignments and preparations: 65 hours.
Special requirements in Science
Type of course:
Lectures 35 hours, exercises 25 hours, excursions 25 hours. Period: 3 weeks in August.
Introductory course in the Food Science and Nutrition programme. Should be taken in the first autumn of the bachelor programme.
An external examiner will approve the course arrangements.
Examination details: Continuous exam: Bestått / Ikke bestått