Course code MVI320

MVI320 Fish Processing Technology

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Showing course contents for the educational year 2014 - 2015 .

Course responsible: Hilde Marit Østlie, Odd Ivar Lekang
ECTS credits: 10
Faculty: Department of Mathematical Sciences and Technology
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
Course frequency: Even years
First time: 2008H
Preferential right:
Master students in Food Science and Master students in Food Industrial Processes (MIP).
Course contents:
Trough the course, the student will gain new knowledge as well as utilizing previously acquired knowledge in a process where they will plan and design solutions for a fish processing plant. The plans shall be developed so it fits into a real site and production. Topics for the lectures include among others: requirements for site selection, development of production plans, design of production plant with the different departments, choice and design of necessary installations, choice of handling lines including raw material in an manufactured products out, necessary storage rooms and other rooms.
Learning activities:
The course is based on lectures, as well as a larger project assignment with individual supervision.
Teaching support:
The course teacher is available for support in working hour
A syllabus will be distributed at the beginning of the course.
Parts of MVI270 and HFX206.
Recommended prerequisites:
Mandatory activity:
Final written examination (3 hours): 50%, project thesis: 50 %.
Nominal workload:
Lectures and homework: approx. 100 hours. Project work with individual supervision: approx. 200 hours. Totally: 300 hours.
Entrance requirements:
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
Reduction of credits:
The course is identical to TAT320.
Type of course:
Lectures: 3 hours per week, totally 39 hours. Exercises and project work with instructions: 3 hours per week, totally 39 hours.
Note: The course alternates with the course in meat technology MVI381, which means that it is lectured every second year.
The external and internal examiner jointly prepare the exam questions and the correction manual. The external examiner reviews the internal examiner's examination results by correcting a random sample of candidate¿s exams as a calibration according to the Department's guidelines for examination markings.
Allowed examination aids: No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått