Course code MVI310

MVI310 Proteins, Polysaccharides and Fat/Oils: Structure and Functionality

Check for course changes due to the coronavirus outbreak on Canvas and StudentWeb.

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year starting in 2020 .

Course responsible: Tove Gulbrandsen Devold
Teachers: Bjørge Westereng, Åsmund Røhr Kjendseth, Elling Olav Rukke, Reidar Barfod Schuller, Tora Asledottir, Irene Comi
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
40
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
Preferential right:
M-MAT
Course contents:

In this course you will learn about the various components (proteins, polysaccharides and lipids) in raw materials used for food and feed production. In addition, you will learn about various polysaccharides that are classified as additives. Both traditional (milk, meat, fish, grain, soy) and "new" (legumes, pseudo-cereals, algae, etc.) raw materials will be discussed. It is important to understand the connection between the structure and functional properties of the components, ie how they contribute to the desired texture and stability of the finished product and how these properties are influenced by important process factors such as heat treatment and changes in acidity etc.

In order to ensure sustainable future production of food and feed, both "new" raw materials and new production processes must be used. The components of "new" raw materials have different and partly unknown properties compared to similar substances in traditional raw materials, and knowledge of this is essential in order to enable food/feed production of products with the correct nutritional quality, texture and properties ensuring "consumer acceptance".

The course consists of three parts:

1. Polysaccharides: structure and function.

2. Proteins: structure and functional properties

3. Fats and lipids types: modification and uses.

Each part contains lectures, various types of group work and laboratory experiments.

Learning outcome:

Knowledge:

  • Have advanced knowledge of structure and functional properties of proteins, polysaccharides and lipids from various vegetable and animal raw materials (both traditional; milk, meat, fish, cereals, soy and a variety of "new"; legumes, algae etc.).
  • Have specialized insight into functional properties of proteins, polysaccharides and lipids from various vegetable and animal raw materials based on structure and how these properties are affected by physical and chemical factors.
  • Acquire knowledge about various digitalizaiton tools for 3-D visualization of protein and polysaccharide structures, as well as for vizualizing structures and the roles different processes influence end products.
  • Can apply this knowledge in new areas within the field.
  • Can find scientific literature on relevant topics in books, scientific journals and from various websites.

Skills:

  • Can analyze selected functional properties of proteins and polysaccharides.
  • Can evaluate the use and suitability of proteins, polysaccharides and lipids from various vegetable and animal raw materials for both existing and new innovative food and feed products.
  • Can use methods to analyze functional properties of new and unknown proteins and polysaccharides, explain them by theoretical knowledge and evaluate their suitability in different products.
  • Can use various digitalization tools for 3-D visualization of proteins and polysaccharides.

General competence

  • Can apply theoretical knowledge of proteins, polysaccharides and lipids from various vegetable and animal raw materials and different methods of analysis in other subjects and later in work with the master thesis in an independent manner.
  • Can disseminate extensive independent work within the subject and use and master the subject area's forms of expression.
  • Can communicate about academic issues, analyzes and conclusions.
Learning activities:
Lectures on the different topics (proteins, polysaccharides, functional properties, fat and oils) by responsible teacher.Students participate in discussions and work in groups which deliver one written report  and give oral presentations of different subjects.Group task where students will use digital tools to visualize food-feed production processes in the form of animation movies. This will be a combination of group- and individual tasks.Laboratory exercises with submission of lab journal.Self-study.
Teaching support:
Written and oral feedback on students' written and oral presentationsTeachers are available at scheduled times for guidance and discussionTeachers can be contacted via email in CANVAS
Syllabus:
Literature that is a curriculum will be given on the first (compulsory) lecture
Prerequisites:

Knowledge in food chemistry equivalent to the food chemistry part of KJB210 Experimental and Applied Biochemistry

Students who have not completed KJB210 must acquire knowledge in key parts of the food chemistry part of this course. This is done as a self-study at the start of MVI310. In order to participate in MVI310, knowledge must be documented in the form of a home exam. Students who have little experience with the analyzes used in the course's lab exercises must attend compulsory lectures and training at the start of MVI310.

Recommended prerequisites:

MVI273 Milk and milk processing

MVI274 Muscle Food- Science and Technology

MVI275 Unprocessed Edible Plants

Mandatory activity:
The first introductory lecture and the laboratory exercisesOral presentations of different topics given by the studentsSubmission of written reports and   lab journals•For students who have not participated in KJB210 or can document similar knowledge in important parts of food chemistry: Submission of home assignment that must be passedFor students who do not have relevant knowledge in analytical methods to be used in the lab exercises: Compulsory participation in lectures and trainingStudents must follow information given in Canvas. Students who do not attend the first lecture will not attend the course.
Assessment:
Written report and oral presentation,  laboratory journals in student groups (40%) during the semester (A-F) and a written individual home exam (60%) at the end of the teaching period (A-F).
Nominal workload:

Lectures: different teachers: 24 hours, student presentations: 6 hours

Lab exercises and journal writing: 50 hours

Group task, animation movies. 20 hours.

Preparation for written and oral presentations: 40 hours

Self-study: 80 hours

Written home exam: 80 hours

Entrance requirements:
Special requirements in Natural Science
Reduction of credits:
MVI410, 10 credits  
Type of course:
6 hours per week is used for lectures, lab exercises, demonstrations, discussions and oral presentations of group assignments
Note:
The course is also recommended for students at the Master of Science in Feed Manufacturing Technology
Examiner:
Evaluation of individual written home exam is done by external examiner
Examination details: Continuous exam: A - E / Ikke bestått