Course - Marine Raw Materials - BIA1001
BIA1001 - Marine Raw Materials
New from the academic year 2020/2021
Examination arrangement: Home examination
|Evaluation||Weighting||Duration||Grade deviation||Examination aids|
|Home examination||100/100||3 hours|
The course is primarily intended for students taking a bachelor's degree in Biomarine innovation 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.
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 + self-study (120 h), exercises/lab course (12 h) and project work. Students should perform the semester assignment in groups of 2 to 4 students and to write a final 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. In case of failure, students must not repeat the semester report because that report is valid for 2 years after the examination.
Further on evaluation
The final grade is based on portfolio assessment consisting of written exam (100%). Semester reports must be submitted. For a re-take of an examination, the final assessment in the portfolio must be re-taken.
Recommended previous knowledge
Basics in biochemistry
Required previous knowledge
Basics in chemistry and biology
- teaching materials (presentations, course material uploaded to Blackboard);
- material for practical exercises/lab. courses;
- material for project work (articles, etc.).
Selected articles will be uploaded to Blackboard.
Credits: 7.5 SP
Study level: Foundation courses, level I
Term no.: 1
Teaching semester: SPRING 2021
Language of instruction: English, Norwegian
- Biotechnology/Aqua Culture
- Aqua Culture
- Marine Topics
- Food Subjects
Examination arrangement: Home examination
- Term Status code Evaluation Weighting Examination aids Date Time Digital exam Room *
Home examination (1)
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.
- 1) Merk at eksamensform er endret som et smittevernstiltak i den pågående koronasituasjonen. Please note that the exam form has changed as a preventive measure in the ongoing corona situation
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"