Course - Food technology - meat and fish - MATV3002
MATV3002 - Food technology - meat and fish
About
Examination arrangement
Examination arrangement: Aggregate score
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Assignment | 40/100 | |||
| School exam | 60/100 | 3 hours | E |
Course content
The subject consists of two main topics; fish and meat, with associated processes. Following subtopics are included: raw materials properties, basic processing techniques, production technology, industrial production, process lines, packaging and declaration, preservation and storage, product knowledge, product quality, and sustainable food processing
Learning outcome
- K1: The candidate has broad knowledge of the raw materials fish and meat - K2: The candidate has knowledge of autolytic and microbiological degradation of muscle food - K3: The candidate has a broad knowledge of primary- and secondary processing of muscle foods - K4: The candidate has broad knowledge of product quality, as well as an understanding of how the treatment of the raw material affects the quality of the final product - K5: The candidate has knowledge of how processing of the raw material and processing conditions can be optimized to lower the environmental impact of the end products
- F1: The candidate has practical experience with industry-related production of meat and fish products - F2: The candidate has practical experience with quality analyzes of raw materials and finished processed products - F3: The candidate has the ability to find, read and understand relevant literature and use this knowledge to produce written reports
- G1: The candidate can account for raw material and product quality for meat and fish - G2: The candidate has insight into Norwegian fish and meat industries - G3: The candidate knows relevant research activity in the field of study
Learning methods and activities
Lectures (40 hours), laboratory exercises (15 hours) and a theoretical problem based assignment. Students are expected to spend approximately 150 hours on self-study, including preparation for lectures and laboratory work as well as reporting laboratory work and the assignment
Compulsory assignments
- Laboratory work
Further on evaluation
New/postponed exam: March. In the case of applications for crediting, approving and filing of subjects from previous cohorts 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.
If there is a re-sit examination, the examination form may be changed from written to oral
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)
Recommended previous knowledge
None
Required previous knowledge
Study rights requirements. Admission to the course assume study right requirements to the Bachelor's degree program in Food Science, Technology and Sustainability (MTMAT). If capacity, other students may apply to take the course.
Course materials
Information will be given at the start of the semester
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| TMAT3002 | 7.5 | AUTUMN 2021 |
No
Version: 1
Credits:
7.5 SP
Study level: Third-year courses, level III
Term no.: 1
Teaching semester: AUTUMN 2023
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
- Technological subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Aggregate score
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD School exam 60/100 E 2023-12-21 15:00 INSPERA
-
Room Building Number of candidates SL111+SL210 Sluppenvegen 14 27 -
Autumn
ORD
Assignment
40/100
Submission
2023-11-16
INSPERA
12:00 -
Room Building Number of candidates - Spring UTS School exam 60/100 E INSPERA
-
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"