Course code MVI384

MVI384 Functional Foods: Bioactive Components in Foods

Norsk emneinformasjon

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Showing course contents for the educational year 2017 - 2018 .

Course responsible: Judith Ann Narvhus, Harald Carlsen
Teachers: Siv Fagertun Remberg, Siv Fagertun Remberg, Anna Haug, Anna Haug, Magny Sissel Skinlo Thomassen, Magny Sissel Skinlo Thomassen, Gerd Elisabeth Vegarud, Trude Wicklund, Anne Kjersti Uhlen, Anne Kjersti Uhlen, Harald Carlsen
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:
The course will be held in the Spring term 2018. The course will thereafter be held every two years (even number year).
Course frequency: The course will be held in the Spring term 2018. The course will thereafter be held every two years (even numbered year)
First time: Study year 2004-2005
Preferential right:
Course contents:

1) Definitions, laws and regulations. Trends, ethics and consumer demands. Advertising regulations and methods. Clinical trials.

2) Functional products and ingredients from cereals and other seeds, vegetables and fruits.

3) Functional products and ingredients from milk and fish.

4) Probiotics and prebiotics.

Learning outcome:
The students shall develop a broad knowledge and understanding of how diverse foods and ingredients can affect our health, in areas outside of traditional nutrition. A knowledge-based critical attitude will be encouraged and an understanding of how the national and international regulations affect the development within this area.
Learning activities:
Lectures, group work and presentations. Extensive use of the Internet.
Teaching support:

The teachers for the different topics can be contacted for help with the student presentations (


Selection of articles and chapters from books. To be announced in Canvas and in class.
Basic knowledge of nutrition, physiology, food chemistry and food microbiology at bachelor (200) level.
Recommended prerequisites:
Milk and milk processing (MVI273 or equivalent). Food plants (MVI275 or equivalent). Muscle foods(MVI274 or equivalent). 
Mandatory activity:
Obligatory attendance on the first day of the course and at all student`s presentations.
Final, written examination (3.5 hrs) counts 100 %. Admission to the exam provided that the mandatory presentations have been graded as "passed".
Nominal workload:
Lectures: 44 hours. Discussion groups: 22 hours. Private study and preparation of presentations: 234 hours.
Entrance requirements:
Special requirements in Science
Reduction of credits:
Type of course:
Lectures: 4 hours per week. Student presentations: 2 hours per week. 
The course will be held in the Spring term 2018. The course will thereafter be held every two years (even number year).

The written examination questions will be assessed and approved by an external examiner.

Presentations will be assessed by the course teachers (pass / not passed).

The external examiner evaluates a minimum of 25 selected exam papers.

Both the presentation and the exam must be passed in order to pass the whole course.

Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått