MVI381 Current Challenges in Meat Production
Showing course contents for the educational year 2021 - 2022 .
Course responsible: Simon Gustafson Bruerberg, Ellen Skuterud
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
Teaching exam periods:
Teaching and examination in the autumn paralell.
Course frequency: Odd years.
First time: Study year 2005-2006
M-MAT / M-MATVIT
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
- 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.
- The students should learn critical thinking and how to solve challenging multidisciplinary challenges. The students should be able to interpret scientific litterature.
Lectures and term paper.
Scientific papers and book chapters
Knowledge of unprocessed food corresponding to MVI274.
Bachelor's in Food Science, Animal Science, Biotechnology or Nutrition.
Written home exam 100 %.
Special requirements in Science.
Type of course:
4 lectures per week.
External examiner evaluates the exam questions.
Examination details: Home exam: Letter grades