About this course

Processing and utilization of by-products from the food industry. Typical by-products may include interface materials, waste, and various side streams.

Learning outcome

Knowledge

The candidates will acquire knowledge about key processing steps and processing lines used to utilize and valorize by-products in the food industry. They will also gain in-depth knowledge of the production of ingredients based on by-products and the application of these ingredients in various food products.

Skills

Based on theoretical and practical knowledge, including experience gained through exercises/demonstrations in the pilot plant at KBM, the candidates will understand which factors influence the application, quality, and functionality of the ingredients. This provides the candidates with the competence to utilize all parts of food raw materials.

General Competence

The course emphasizes developing attitudes regarding the importance of utilizing as many components of food raw materials as possible for food production, in accordance with the UN Sustainable Development Goals toward 2030. In particular, it addresses Goal 12: Responsible Consumption and Production, and will contribute to achieving Goal 2: Zero Hunger.

  • Learning activities

    Lectures

    Practical assignments

    Company visit

    Litterature study

  • Teaching support

    Presence and accesibility during office hours, via e-mail (anne-grethe.johansen@nmbu.no) and Canvas.

    Reviews of laboratory journals and excercises.

  • Syllabus

    Selcted chapters from:

    • Galanakis, C.M. (ed). Food Waste Recovery - Processing Technologies and Industrial techniques (2015)
    • Paul L. H. McSweeney, James A. O'Mahony (Eds). Advanced Dairy Chemistry (2016).
    • Huppertz (ed) Dairy Science and Tehcnology - 3rd ed. 2025.
    • Marcel Paques and Cordula Lindner (Eds). Lactose Evolutionary Role, Health Effects, and Applications. 2019.

    In addition, relevant papers uploaded in Canvas by the individual lecturer.

  • Prerequisites

    • Food raw materials, like courses MVI273, MVI274 or MVI275
    • Food Chemistry, lik courses MVI202 or KJB201

  • Recommended prerequisites

    MVI385 Product development

    MVI180 Process tekchnolgy

    Other courses in food technology, like MVI383A and MVI382B

  • Assessment method

    Written essay on a given topic, followed by an oral presentation (A-F)

    Assignment Karakterregel: Letter grades

  • About use of AI

    Litterature review K2: Specify the use of AI. The use of AI is permitted, but must be in line with the guidelines for the use of artificial intelligence (AI) at NMBU.

    AI can be used for idea generation, language checking and to help with popular science content generation.

    The use of AI must be described with a brief explanation of which programs the students have used and how the program is used in the text (in materials and methods). Students are responsible for the final content of the text after completing the language check.

    KI cannot be used as a reference. Explain what kind of references have been found using KI (do not refer if you have not read).

    Descriptions of AI-category codes.

  • Examiner scheme

    • Internal examiner evaluates the written assignment and the oral presentation.
    • Ekstern sensor godkjenner opplegg for vurdering.

  • Mandatory activity

    • Practical/demonstration
    • Company visit

  • Notes

    If less than 5 students, the course will be cancelled.

  • Teaching hours

    Weekly lectures of 2h each. No lectures in the weeks when litterature essay is given. 2x2h demonstrations/practicals will be given during the semester. Lectures will be given by teachers at the faculty, and external teachers from the industry.

  • Preferential right

    M-MAT, M-MATVIT

  • Admission requirements

    Special requirements in Science.