MVI275 Unprocessed Edible Plants
There may be changes to the course due to to corona restrictions. See Canvas and StudentWeb for info.
Showing course contents for the educational year 2021 - 2022 .
Course responsible: Trude Wicklund, Catrin Tyl
Teachers: Siv Fagertun Remberg, Anne Kjersti Uhlen, Elling Olav Rukke
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, 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: 2014H
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. Students will also gain knowledge of the importance of food plants in a sustainable diet. Emphasis will be on local grown produce, and horticulture practice that promotes food of good quality. 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.
Canvas. firstname.lastname@example.org. Parts of the course will be given in English.
Course literature will be presented at the start of the course.
MVI100 (Introduction to food science and nutrition) or similar, general chemistry equal to KJM100
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 90 hrs.
Special requirements in Science
Type of course:
Lectures 2x2 hours per week. Laboratory 4 hrs pr week during 6 weeks.
External examiner evaluates exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: A - E / F