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MVI100 Introduction to Food Science and Nutrition

Credits (ECTS):10

Course responsible:Bjørge Westereng

Campus / Online:Taught campus Ås

Teaching language:Norsk

Limits of class size:40

Course frequency:Annually

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

Teaching and exam period: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

About this course

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

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).

  • 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.

  • 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

  • Special requirements in Science.
  • Portfolio (Written reports from five different topics, group task poster, group task animation movie, presentation), all of which must be approved. Mandatory excursion.

  • An external examiner will approve the course arrangements.
  • Exercises and excursions, group activities (production and presentation of poster and animation movies)
  • Lectures 35 hours, exercises 25 hours, excursions 25 hours. Period: 3 weeks in August and the autumn semester (4 hours each week)
  • M-MATVIT
  • Special requirements in Science.