About this course

This course provides a thorough introduction to macronutrients—proteins, polysaccharides, and lipids—in both traditional and new raw materials for food and feed production. You will learn about the properties of ingredients from sources like milk, meat, fish, grain, soy, pseudo-cereals, algae, and fungi. The course also covers various food additives and the legislation that regulates their application.

The course emphasizes the relationship between the structure and functional properties of these components, focusing on how processing factors such as heat treatment and acidity affect the texture, stability, and nutritional quality of the final product. Sustainable production and the use of novel raw materials and processes are also key themes.

Teaching methods include lectures, laboratory exercises, and a term project where you will produce a selected product and analyze how the ingredients impact its texture and taste.

Learning outcome

Knowledge

  • Advanced understanding of the structural and functional properties of proteins, polysaccharides, and lipids from various plant, microbial, and animal sources.
  • Insight into how physical and chemical factors influence these properties.
  • Ability to describe interactions between major and minor food components, and their relevance for ingredient functionality and substitution.

Skills

  • Ability to select appropriate analytical methods to investigate functional properties relevant for food and feed.
  • Skills to evaluate the use and suitability of proteins, polysaccharides, and lipids from different raw materials in both established and innovative products.
  • Experience in searching, assessing, and referencing scientific literature, regulatory documents (The Norwegian Food Safety Authority, EFSA, FDA), and patents.

General Competence

The course will strengthen your overall understanding of food products and provide a solid foundation for developing new products and methods. You will also practice presenting and writing about your work. This competence is directly applicable to the design and execution of experiments and the communication of results, preparing you for independent work on your master’s thesis.

  • Learning activities

    • Lectures on the different topics (structure and functional properties of macronutrients; proteins, polysaccharides, fat and oils) by responsible lecturers
    • Colloquia and group work
    • Students participate in discussions and work in groups which deliver one written report and give oral presentations of different subjects
    • Laboratory exercises with submission of lab journal and pre-lab quizzes
    • Self-study

  • Teaching support

    • Written and oral feedback on students' written and oral presentations
    • Teachers are available at scheduled times for guidance and discussion
    • Teachers can be contacted via email in CANVAS

  • Syllabus

    The syllabus will be stated at the first (mandatory) lecture

  • Prerequisites

    MVI202, KJB201.

    Students who have not completed one of these courses must acquire knowledge in key parts of the food chemistry. This is done as a self-study at the start of MVI310. In order to participate in MVI310, knowledge must be documented in the form of a home exam.

  • Recommended prerequisites

    MVI273 Milk and milk processing

    MVI274 Muscle Food- Science and Technology

    MVI275 Unprocessed Edible Plants

  • Assessment method

    Combined assessment (A-F) which include a portfolio assessment and an oral exam.

    Portfolio (counts for 40 %):

    • Submitted term paper
    • "pre-lab quizzes" and lab journals
    • The two above-mentioned parts are weighted equally in the portfolio

    Oral exam (counts for 60 %)



    Portfolio Karakterregel: Letter grades Oral exam Karakterregel: Letter grades

  • About use of AI

    For all mandatory activities (lab journals and group assignments): Category 2 (K2) - specified use of AI, more details will be provided in the first lecture.

    For the oral exam: Category 1 (K1) - no use of AI

    Descriptions of AI-category codes.

  • Examiner scheme

    Internal examiners assess the journals; three internal examiners participate in the oral exam.

    An external examiner must approve the evaluation arrangements for the course.

  • Mandatory activity

    • The first introductory lecture and the laboratory exercises
    • Group task, project report, presentations of different topics given by the students
    • Submission of written reports and lab journals
    • For students who do not have relevant knowledge in analytical methods to be used in the lab exercises: Compulsory participation in lectures and training
    • Students must follow information given in Canvas. Students who do not attend the first lecture will not attend the course.

  • Teaching hours

    6 hours per week is used for lectures, lab exercises, demonstrations, discussions and oral presentations of group assignments

  • Preferential right

    M-MAT, M-MATVIT

  • Admission requirements

    Special requirements in Natural Science