BIA1001 - Marine Raw Materials


Examination arrangement

Examination arrangement: Home examination
Grade: Letters

Evaluation Weighting Duration Grade deviation Examination aids
Home examination 100/100 4 hours

Course content

The course is intended for students taking a bachelor's degree in Biomarine innovation and Biotechnology and is related to utilization of marine resources and food-related properties of seafood. The course includes fish, shellfish and algae topics with an emphasis on ingredients that can be isolated from these. The focus is put on lipids, proteins and protein hydrolysates, but also carbohydrates, minerals, vitamins and other low molecular weight compounds. Emphasis is put on the quality and variation of marine raw material and the influence of preservation, processing and storage on seafood components. Other topics that are highlighted are products obtained from marine raw materials and rest raw materials. Under supervision, students will perform and report the results of an independent semester assignment on various aspects of processing of marine raw materials and the products obtained thereof.

Learning outcome

After having taken this course, the students should gain the overview and knowledge of: - fats and fatty acids (especially omega-3 fatty acids) naturally found in marine raw materials and how - proteins (especially protein hydrolysates) in marine raw materials and how to maintain the quality of these compounds in processed marine products and ingredients. - utilization of marine resources and nutritional properties of lipids and proteins isolated from marine raw materials and residual raw materials; - the influence of conservation, processing and storage on the quality of marine raw materials and rest raw materials, and components isolated thereof. Knowledge: students can apply knowledge in new areas within the filed of the subject. Skills: Students can analyze existing theories, methods and interpretations in the subject area and work independently with practical and theoretical problem solving. General competence: students can apply their knowledge and skills in new areas to complete advanced work tasks and projects.

Learning methods and activities

Lectures og self-study (120 h), exercises/lab course (12 h) and project work. Students should perform the procject work in groups of 7 to 8 students and to write a semester report. The course is taught in the spring semester with a final written exam at the end of the semester. It is compulsory to write a semester report on the subject in order to prepare and be admitted for the exam. The group report is valid for three semesters.

Compulsory assignments

  • Reports

Further on evaluation

The group report must be submitted in order to take the exam. The final grade is based on the written exam (100%). 

Specific conditions

Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Biomarine innovation (298BMI)
Biotechnology (427BT)

Course materials

- teaching materials (presentations, course material uploaded to Blackboard); - material for practical exercises/lab. courses; - material for project work (articles, etc.). Literature: Selected articles will be uploaded to Blackboard.

More on the course



Version: 1
Credits:  7.5 SP
Study level: Foundation courses, level I


Term no.: 1
Teaching semester:  SPRING 2022

Language of instruction: English, Norwegian

Location: Ålesund

Subject area(s)
  • Biotechnology/Aqua Culture
  • Aqua Culture
  • Marine Topics
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biological Sciences Ålesund


Examination arrangement: Home examination

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Home examination 100/100





Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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