MVI280 Food Technology I
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Showing course contents for the educational year starting in 2015 .
Course responsible: Svein Jarle Horn
Teachers: Bjørge Westereng, Elling Olav Rukke, Reidar Barfod Schüller
ECTS credits: 10
Faculty: Department 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: 2005H
The course includes basic theory in Food Technology, such as mass- and energy balance, properties of materials, heat transport and process control. In addition, the course covers important unit operations like blanching, pasteurization, sterilisation, baking, frying, infrared-, ohmic- and dielectric heating, cooling, freezing,sorting, filtration and cleaning. The course also covers bioprocessing (biocatalysis) of food with enzymes and microorganisms (fermentation).
The students should know what food processing is and why it is done. The students should be able to do simple calculations (mass- and energy-balances) and evaluations of unit operations such as cooling, freezing, thawing, heating, thermal processing, pasteurization and autoclaving.
Lectures, calculation exercises, demonstrations, compulsory semester assignment.
'Food Processing Technology', P.J. Fellows, Woodhead Publishing Limited, ISBN 978-1-84569-216-2, third edition.
Knowledge of food production corresponding to MVI100.
Knowledge of mathematics corresponding to MATH100.
Knowledge of chemistry corresponding to KJM100 and KJM110 (can be taken in the same semester).
Knowledge of microbiology corresponding to BIO130.
Some knowledge in general Process Technology (E.g. ISBN 82-584-0419-9 by Erik Næsset) and microbiology and hygiene is recommended.
Semester assignment/exercises. The students complete a written group assignment that is handed in and presented. First lecture is mandatory.
Final written examination, 3,5 hours.
1. Lectures including preparations; about 85 hours. 2. Seminars including preparation and presentation, about 70 hours. 3. Self study; about 100 hours. 4. Exercises including review; about 30 hours. 5. Various activities (guided tours, discussions etc); about 15 hours. Totally 300 hours.
Special requirements in Science
Type of course:
Lectures and exercises 6 hours weekly for 13 weeks.
External examiner approves the examination questions and grades a randomly selection of 25 examinationpapers.
Allowed examination aids: Calculator handed out, no other aids
Examination details: One written exam: A - E / Ikke bestått