Course code MVI381

MVI381 Current Challenges in Meat Production

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Showing course contents for the educational year 2020 - 2021 .

Course responsible: Bjørg Tordis Egelandsdal
Teachers: Andreas Kaasi
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: 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 course will be revised in 2021. If you are interested in this course pls contact  teacher(s) or the student advisors.

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 interpret 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:

Scientific papers and book chapters
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:
Se the 2021 course catalogue.
Type of course:
Information will be available in the 2021 version of the course catalogue.
External examiner for grading of project reports and oral presentation. 
Examination details: :