Course code MVI381

MVI381 Current challenges in meat production

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Showing course contents for the educational year 2019 - 2020 .

Course responsible: Bjørg Tordis Egelandsdal
Teachers: Andreas Kaasi
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
Teaching and examination in the autumn paralell.
Course frequency: Odd years.
First time: Study year 2005-2006
Preferential right:
Master's students in Food Science (M-MAT).
Course contents:

The subject is built up in the flexible topics that will vary from year to year depending on what is suitable. The following themes can be relevant:

Sustainability in meat production

Exploitation of the whole animal production of meat analogues from plant resources

In vitro production of meat analogues

Meat and health

Learning outcome:


Students  should  gain a theoretical and analytical  understanding of the position  that meat  has / should have in anthropogenic  times  as well as be able to assess which other options  are available  Students will be able to  acquire knowledge relevant for todays challenges and the meat value chain.


Students will learn how to acquire and prepare technical and scientific information, both oral and in writing. It is an additional  goal that the students should  learn how to interprete scientific literature.

General knowledge

The students should learn critical thinking and how to solve  challenging multidisciplinary challenges. The students should  be able to interpret scientific litterature.

Learning activities:


Projects  based on literature  related to selected topics

Teaching support:


Certain office hours are arranged with the students at the beginning of the semester. Otherwise, e-mail is used:

Suggestions for literature  will be  available  early after course start. However the topics must be selected first.
Knowledge of unprocessed food corresponding to MVI274, KJB200 Biochemistry or corresponding, KJB210 Food chemistry or corresponding, KJB 200 or related.
Recommended prerequisites:
Bachelor's in Food Science, Animal Science, Biotechnology or Nutrition.
Mandatory activity:
Project work.: A literature  based on  a selected  topic.
Project work and report: associated with   the main topic of the course  80% (35 - 40 written pages)  Report related to course assessment : 20%.  Oral  exam.  The student must pass all  parts of the course. 
Nominal workload:
300 hrs.
Entrance requirements:
Special requirements in Science.
Reduction of credits:
A credit reduction equal to 2.5 is given for HFX310.
Type of course:

Lectures: 12 h

Student presentations: 10 h   P

roject work, own study: 250 hrs

There is no minimum requirement regarding number of participants. Max two students  can work together  for a specific  project,  Course participants must  write 2 reports, one related to the selected topic and  the other is about course development.
External examiner for grading of project reports and oral presentation. 
Examination details: Oral exam: A - E / F