MVI275 Unprocessed Edible Plants
Showing course contents for the educational year 2019 - 2020 .
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
Limits of class size:
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: Study year 2014-2015
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.
Lectures, field and laboratory exercises, excursion.
Course literature will be presented at the start of the course.
MVI100 (Introduction to food science and nutrition) or similar, food chemeistry equal to KJB210 /MVI202 and biochemistry equal KJB200.
Field and laboratory exercises,questionnaires, excursion. Required activities must be completed and approved before the exam.
Final written exam counts 100 %.
Lectures 50 hrs, laboratory work 50 hrs, group work 50 hrs, excursion 10 hrs, self study 140 hrs.
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.
External examiner evaluates 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: A - E / F