Course code MVI100

MVI100 Introduction to Food Science and Nutrition

There may be changes to the course due to to corona restrictions. See Canvas and StudentWeb for info.

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Showing course contents for the educational year 2021 - 2022 .

Course responsible: Bjørge Westereng
Teachers: Ellen Skuterud, Ahmed Moheyeldin Abdelghani, Bjørg Tordis Egelandsdal, Judith Ann Narvhus, 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)
Limits of class size:
50
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: 2021H
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 og 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:

Knowledge: The students will acquire basic knowledge of processing methods for different raw materials 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 how this impacts food quality. The course will enlighten students regarding ethical challenges related to food production, also when considering aspects connected to sustainability. Students will get insight into their study programme.   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. Furthermore, the students will learn how to present scientific material in different ways, by preparing and presenting posters and animation movies.

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. Students will get to know each other and learn how to work in teams through several group activities (a central element in NMBUs education philosophy).

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.
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 / Failed