Course code MVI275

MVI275 Unprocessed Edible Plants

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Showing course contents for the educational year starting in 2019 .

Course responsible: Trude Wicklund
Teachers: Siv Fagertun Remberg, Anne-Berit Wold, Anne Kjersti Uhlen
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 Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: 2014H
Preferential right:
B-MAT, M-MAT
Course contents:
Students will learn about quality and chemical composition of products of vegetable origin important for food production, in nutrition and health, and for the sensory quality of processed products from these raw materials. The students shall learn about relevant processing methods for both small scale and industrial production for these raw materials and how to maintain good quality throughout the whole value chain.
Learning outcome:

KNOWLEDGE: The students will acquire a good academic foundation on plants as raw material for industry and small-scale production. Particularly, the students should learn to distinguish between good and poor raw material from plant material to food-related industry and to know basic methods for processing these raw materials, both on a large and small scale.

SKILLS: The students will acquire skills in assessing different raw material qualities within the product groups fruit, berries, vegetables, potatoes and grains and gain an understanding of how this must be taken into account and utilized in the production of different products. Relevant analytical methods for assessing different quality properties will be included in the exercises.

GENERAL COMPETENCE: The students will learn to see the connection between raw material and finished product quality of plant material and make sensible choices with regard to manufacturing methods for the different product groups.

Learning activities:
Lectures, field and laboratory exercises, excursion.
Teaching support:
Canvas. trude.wicklund@nmbu.no
Syllabus:
Course literature will be presented at the start of the course.
Prerequisites:
MVI100 (Introduction to food science and nutrition) or similar, food chemeistry equal to KJB210 /MVI202 and biochemistry equal  KJB200.
Recommended prerequisites:
Mandatory activity:
Field and laboratory exercises,questionnaires, excursion. Required activities must be completed and approved before the exam.
Assessment:
Final written exam counts 100 %.
Nominal workload:
Lectures 50 hrs, laboratory work 50 hrs, group work 50 hrs, excursion 10 hrs, self study 140 hrs.
Entrance requirements:
Special requirements in Science
Reduction of credits:
It is not possible to recieve credits for MVI272 and MVI281 in addition to MVI275. MVI275 incorporates MVI272 and parts of MVI281.
Type of course:
Lectures 2x2 hours per week. Laboratory 4 hrs pr week during 6 weeks.
Note:
-
Examiner:
External examiner evaluates 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: A - E / F