Course code MVI275

MVI275 Unprocessed Edible Plants

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Catrin Tyl
Teachers: Siv Fagertun Remberg, Anne Kjersti Uhlen, Anne-Berit Wold
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: Study year 2014-2015
Preferential right:
B-MAT, M-MATVIT
Course contents:

Students will learn how the composition, growing conditions and processing of plant-based raw materials influences the quality of plant-based food products. Students will also gain knowledge of the importance of plant foods in a sustainable diet.

Emphasis will be on locally grown produce, and how horticultural practices influence food quality. The students shall learn about relevant processing methods for both small scale and industrial production for these raw materials and how to ensure quality throughout the whole value chain.

Learning outcome:

KNOWLEDGE: The students will acquire a solid academic foundation on raw material requirements as well as processing methods that are relevant for industry and small-scale production.

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 relate quality of raw materials to those of the finished products and make sensible choices with regard to manufacturing methods for the different product groups.

Learning activities:
Lectures, field and laboratory exercises, presentations, excursions.
Teaching support:
Canvas. catrin.tyl@nmbu.no. Parts of the course will be given in English.
Syllabus:
Course literature will be presented at the start of the course.
Prerequisites:
MVI100 (Introduction to food science and nutrition) or similar, general chemistry equal to KJM100
Recommended prerequisites:
Mandatory activity:
Field and laboratory exercises, questionnaires, presentations, excursion. Required activities must be completed and approved before the exam.
Assessment:

Portfolio assessment (counts 20%): Two presentations

Final written exam (counts 80%)

Nominal workload:
Lectures 50 h, laboratory work 50 h, group work 50 h, excursion 10 h, self-study 90 h.
Entrance requirements:
Special requirements in Science
Type of course:
Lectures 3x2 hours per week. Lecture hours can be replaced by field and laboratory exercises, presentations or excursions. Laboratory exercises 4 hours per week for five weeks.
Note:
-
Examiner:
External examiner evaluates exam papers.
Examination details: Combined Assessment: Letter grades