Course - Conservation and packaging technology - MATV1006
MATV1006 - Conservation and packaging technology
About
New from the academic year 2019/2020
Examination arrangement
Examination arrangement: Home examination
Grade: Letters
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Home exam | 100/100 | 4 hours |
Course content
Preservation methods and processing techniques such as drying, freeze drying, blanching, pasteurization, sterilization, refrigeration, freezing, irradiation, salting (curing), smoking, chemical preservation, fermentation, extrusion, modified atmosphere packaging, packaging.
Learning outcome
Knowledge:
- the candidate has knowledge of the basic principles of traditional and modern preservation methods and processing techniques in the processing of food products
- the candidate has insight into applications, process conditions and possible limitations for the different methods
- the candidate should know how the preservation methods affect the product's quality, shelf life and nutritional value of the product
- the candidate has knowledge of packaging materials, the functionalities of the materials and design
- the candidate should have knowledge of the importance of the environmental impact of packaging materials
- the candidate must be familiar with current regulations
Skills:
- the candidate can apply the professional knowledge to understand the preservation principles used in the food industry
- the candidate has the ability to process data and produce written report
General competence:
- candidates can make their own choices based on knowledge of the basic methods of preservation.
Learning methods and activities
Lectures (60h), exercises (30h) and Laboratory excercises (30h), self-study (100h).
Compulsory assignments
- Obligatoriske arbeidskrav
Further on evaluation
3 out of 5 exercises must be approved in order to pass the exam.
2 of 2 Laboratory excersises must be approved to pass the exam.
New / postponed exam:
Application for crediting, approving and filing og subjects from previous cohort or other institutions' corresponding education programs, each Application will be processed individually and the applicant must be able to include credits reduction on overlapping subjects.
Specific conditions
Admission to a programme of study is required:
Food Technology (MTMAT)
Recommended previous knowledge
Equivalent to General chemistry and User course in mathematics
Required previous knowledge
Admission to the course requires admission to the studyprogram Bachelor in Food Technology. Other students may be admitted depending on course capasity.
Course materials
Fellows, J.P. (2017) Food Processing Technology, principles and practice
(3. or 4. edition).
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| TMAT1006 | 5.0 |
No
Version: 1
Credits:
7.5 SP
Study level: Foundation courses, level I
Term no.: 1
Teaching semester: SPRING 2020
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Home examination
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
-
Spring
ORD
Home exam
100/100
Release
2020-06-04Submission
2020-06-04
09:00
INSPERA
13:00 -
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"