MVI310 Macronutrients, Their Structure and Functionality
Showing course contents for the educational year 2022 - 2023 .
Course responsible: Catrin Tyl, Bjørge Westereng, Tove Gulbrandsen Devold
Teachers: 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
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 2004-2005
In this course you will learn about the macronutrients (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, cereal grain, soy) and "new" (legumes, pseudo-cereals, algae, etc.) raw materials will be discussed.
Emphasis is placed on the connection between the structure and functional properties of the components, i.e. how structural characteristics contribute to the desired texture and stability of the finished product and how these properties are influenced by processing conditions, such as heat treatment and changes in acidity etc.
In order to ensure sustainable future production of food and feed, both non-traditional raw materials and novel 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 and feed production of products of desirable nutritional quality, texture and other properties that affect "consumer acceptance".
The course consists of three parts:
1. Polysaccharides: structure and function.
2. Proteins: structure and functional properties
3. Fat and lipid types: modification and uses.
Each part contains lectures, various types of group work and laboratory experiments.
- Students will acquire advanced knowledge of structural and functional properties of proteins, polysaccharides and lipids from various plant, microbial sources and from raw material of animal origin
- Students will develop an understanding of how these properties are affected by physical and chemical factors
- Students will be able to outline interactions among major and minor food constituents, and how these relationships affect ingredient functionality and substitutions
- Students will learn to select appropriate analytical methods to investigate functional properties of proteins, polysaccharides and lipids that are of relevance for food and feed use.
- Students can evaluate the use and suitability of proteins, polysaccharides and lipids from various vegetable, microbial and animal raw materials for both existing and new innovative food and feed products.
- Students will gain experience in searching, evaluating and referencing primary literature, legislatory documents (EFSA, FDA) and patenting literature.
- Students will acquire competence in modeling tools for 3-D visualization of proteins and polysaccharides.
The knowledge and skills obtained in this course will not only deepen students’ understanding of food products, but also provide the basis for the development of new products or methods. Moreover, the course also allows students to practice presentation and writing skills. This competence can be applied in the design and conduction of experiments, as well as the written and oral dissemination foof the work. Thereby, this course contributes to preparing students to work on their master thesis in an independent manner.
Lectures on the different topics (structure and functional properties of macronutrients; proteins, polysaccharides, fat and oils) by responsible lecturersColloquia and group workStudents participate in discussions and work in groups which deliver one written report and give oral presentations of different subjectsLaboratory exercises with submission of lab journal and pre-lab quizzesSelf-study
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
The syllabus will be stated at the first (mandatory) lecture
Knowledge in food chemistry equivalent to the food chemistry part of KJB210 Experimental and Applied Biochemistry or MVI202 Food Chemistry.
Students who have not completed one of these courses must acquire knowledge in key parts of the food chemistry. 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.
MVI273 Milk and milk processing
MVI274 Muscle Food- Science and Technology
MVI275 Unprocessed Edible Plants
The first introductory lecture and the laboratory exercisesGroup task, project report, presentations of different topics given by the studentsSubmission of written reports and lab journalsFor 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.
"Mappe vurdering" Submitted term paper (25%), "pre-lab quizzes" and lab journals (25%) and oral exam (50%) (A-F)
Lectures: different teachers: 24 hours, student presentations: 6 hours
Lab exercises and journal writing: 50 hours
Group task,. 60 hours.
Preparation for written and oral presentations: 40 hours
Self-study: 70 hours
Special requirements in Natural Science
Type of course:
6 hours per week is used for lectures, lab exercises, demonstrations, discussions and oral presentations of group assignments
Evaluation of oral exam is done by external examiner
Examination details: Combined Assessment: Letter grades