MVI310 Macronutrients, Their Structure and Functionality

Credits (ECTS):10

Course responsible:Tove Gulbrandsen Devold, Bjørge Westereng, Catrin Tyl

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:30

Course frequency:Annually

Nominal workload:

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

Teaching and exam period:This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.

About this course

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 non-traditional (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.

Learning outcome

Knowledge:

  • 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

Skills:

  • 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.

General competence

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 lecturers
    • Colloquia and group work
    • Students participate in discussions and work in groups which deliver one written report and give oral presentations of different subjects
    • Laboratory exercises with submission of lab journal and pre-lab quizzes
    • Self-study
    • Written and oral feedback on students' written and oral presentations
    • Teachers are available at scheduled times for guidance and discussion
    • Teachers can be contacted via email in CANVAS
  • MVI202, KJB201.

    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.

  • "Mappe vurdering" Submitted term paper (20%), "pre-lab quizzes" and lab journals (20%) and oral exam (60%) (A-F)
  • Evaluation of oral exam is done by external examiner
    • The first introductory lecture and the laboratory exercises
    • Group task, project report, presentations of different topics given by the students
    • Submission of written reports and lab journals
    • For students who do not have relevant knowledge in analytical methods to be used in the lab exercises: Compulsory participation in lectures and training
    • Students must follow information given in Canvas. Students who do not attend the first lecture will not attend the course.
  • 6 hours per week is used for lectures, lab exercises, demonstrations, discussions and oral presentations of group assignments
  • M-MATVIT
  • Letter grades
  • Special requirements in Natural Science