Course code NOVA-409

NOVA-409 Sustainable Nordic and Baltic Food – Technologies, Quality, and Health

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Showing course contents for the educational year 2018 - 2019 .

ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN
(NO=norsk, EN=Engelsk)
Teaching exam periods:

Teaching spring 2019.

On-site course: 29 Apr. - 1 May, distance learning period: end of june 2019.

Course frequency: Spring 2019
First time: Study year 2018-2019
Preferential right:
Students on PhD level have number one prioritiy. Master's students may inquire vacancy for PhD courses from the contact listed on the course's NOVA webpage.
Course contents:

The purpose of the course is to gain in-depth knowledge of Nordic and Baltic agri-food research; challenges and opportunities and to contribute to sustainable and innovative production of both traditional, and new healthy foods from local raw materials, used in the Nordic and Baltic diets.

The course will give an overview of traditional food systems as well as new under-used and novel protein-rich resources relevant for the Nordic and Baltic countries. This will be highlighted through examples from current research projects by the different lecturers. Emphasis will be put on novel ways of food processing and emerging technologies with focus on quality, safety and sensory issues. The course will emphasise local foods and measures needed to make the whole food supply chain more sustainable. It will provide advanced knowledge of selected food value chains (milk, fish and meat, and plant foods) and give examples of how such products can be made more sustainable (by use of new technologies and adding value to by-products) without compromising their eating quality, safety, shelf-life and health benefits. The course will stimulate PhD students and young scientists to reflect about new research and new knowledge on food and health that is needed for more sustainable processing, and associated challenges for each food group (milk, fish, meat and plants) value chains.

Learning outcome:

Knowledge:

  •  
    • Understanding of relevant food value chains and research challenges with regard to technology, sustainability, safety and human health
    • Understanding of innovative use of by-products
    • Understanding of the need of knowledge transfer of technologies between different food sectors
  • Skills:
    • Demonstrate generic skills (problem solving, written and oral communication and intercultural cooperation
    • Be able to reflect on their own role and area of research within complex food value chains
  • Competence
    • Demonstrate the ability of innovative use of current knowledge to solve complex problems
    • Demonstrate the ability to use methods learned during the course to produce innovative ideas within food science
Learning activities:
Several forms of teaching are used, including lectures, literature discussion sessions and computer exercises. The students acquire facts by reading relevant literature during the journal club and through lectures. These facts are then processed during computer exercises and during discussion sessions. Discussion sessions are opportunities for students with different backgrounds to learn from each other.
Syllabus:
The students will receive the reading list in due time.
Prerequisites:
A prerequisite is that the students have an MSc within natural sciences. MSc students can occasionally be accepted to attend.
Recommended prerequisites:
Mandatory activity:
Participation at the on-site course.
Assessment:
Evaluation will be based on participation in the journal club and student presentations at the course. Evaluation will also include active participation in group discussions, activity at lectures and at other discussion sessions at the course.
Nominal workload:

Estimated work load in total 150 hours including the 5 days at the course.

  • Journal Club for preparing before the course: 10 weeks each with an estimated work load of 8 hours = 80 hours (include reading suggested papers and discussing the papers with other students and local teachers - discussions via internet will organized for students not localized close to other students).
  • Preparing posters and oral presentations before the course: 30 hours.
  • Work load at the 5 day course: 40 hours: will be a mix of lectures, group discussions, Students presentation of own posters and student oral presentations plus an excursion. Programs will also be organized as evening sessions: plenum and group discussions.
Entrance requirements:

Søknadsfrist 31. januar.

The course is intended for PhD students with a master’s degree (or equivalent) in either food science, animal science, plant science or human nutrition.

Type of course:
  • Journal Club for preparing before the course: 10 weeks each with an estimated work load of 8 hours = 80 hours (include reading suggested papers and discussing the papers with other students and local teachers - discussions via internet will organized for students not localized close to other students).
  • Work load at the 5 day course: 40 hours: will be a mix of lectures, group discussions, Students presentation of own posters and student oral presentations plus an excursion. Programs will also be organized as evening sessions: plenum and group discussions.
Note:

This course is a joint Nordic NOVA PhD course organised by Tove Devold, NMBU in collaboration with Inga Ciprovica, Faculty of Food Technology, Latvia University of Life Sciences and Technologies and the NKJ financed network “Added value to Nordic-Baltic Sustainable Food Research with Quality and Health perspective”. The PhD course is planned as a pre-event in connection with The 13th Baltic Conference on Food Science and Technology “FOODBALT 2019” and 5th North and East European Congress on Food (NEEFood 2019) hosted by Latvia University of Life Sciences and Technologies. Teahcers from NMBU, Aarhus University, Latvia University of Life Sciences and Technologies, University of Iceland, Kaunas University of Technology, University of Copenhagen, Natural Resources Institute Finland, Sveriges Lantsbruksuniversitet (SLU) og Lunds University will teach the course.

 

Please see the course information webpage on NOVA's website for more information on the course:

 https://www.nmbu.no/en/students/nova/students/phd-courses/phd-courses-2019/node/36233

Examiner:
Examination details: :