Course code MVI100

MVI100 Introduction to Food Science and Nutrition

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year 2017 - 2018 .

Course responsible: Trude Wicklund
Teachers: Ola Tjåland, Ellen Skuterud, Ahmed Moheyeldin Abdelghani, Bjørg Tordis Egelandsdal, Geirfinn Lund, Judith Ann Narvhus, Siv Borghild Skeie, Odd Ivar Lekang, Erik Slinde, 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: Study year 2006-2007
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.
Learning outcome:
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. Basic processing methods for different groups of raw material will be reviewed. Students will gain knowledge of different raw materials such as cereals, fruits, vegetables, meat, fish and milk, and get knowledge of some processing methods for these raw materials. Students will gain an overview of challenges and possibilities in modern food production, in wich food distribution and environmental aspects will be important elements. Focus will be on the importance of good food quality and food safety.
Learning activities:
The course includes exercises, demonstrations, lectures and field trips. The exercises from lab and pilot plant experiments must be summarised in written reports.
Teaching support:
Canvas
Syllabus:
Presentations and handouts. Næringsmiddellære (Yrkeslitteratur)
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.
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