course-details-portlet

MATV3002 - Food technology - meat and fish

About

New from the academic year 2021/2022

Examination arrangement

Examination arrangement: Aggregate score
Grade: Letters

Evaluation Weighting Duration Grade deviation Examination aids
Off Campus Exam 60/100 3 hours
Portfolio 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, and product quality

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 thematic subjects (two written assignments). Students are expected to spend approximately 150 hours on self-study, including preparation for lectures and laboratory work as well as writing laboratory reports and thematic assignments

Compulsory assignments

  • Laboratory excercise

Further on evaluation

The assessment folder consists of two thematic assignments (fish and meat) which are preferably answered by 2 students together. Both theme tasks contribute equally. Theme tasks should have a scope of 2000-3000 words exclusive cover page, table of contents and reference list. The rating folder's rating is taken as an overall assessment of both tasks. Continuation and voluntary repetition / improvement can be carried out for some sub-evaluations without requiring all sub-evaluations in a subject to be re-recorded. There is an opportunity to complain about partial assessments in this topic before all sub-evaluations have been completed.

New/postponed exam: May / June. 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.

Specific conditions

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

Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)

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
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Third-year courses, level III

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2021

Language of instruction: Norwegian

Location: Trondheim , Trondheim

Subject area(s)
  • Food Subjects
  • Technological subjects
Contact information
Course coordinator: Lecturer(s):

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 Off Campus Exam (1) 60/100

Release
2021-12-16

Submission
2021-12-16


09:00


12:00

INSPERA
Room Building Number of candidates
Autumn ORD Portfolio 40/100 INSPERA
Room Building Number of candidates
Spring ORD School exam 60/100 E 2022-05-12 15:00 INSPERA
Room Building Number of candidates
Spring ORD Portfolio 40/100 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.
  • 1) Merk at eksamensform er endret som et smittevernstiltak i den pågående koronasituasjonen.
Examination

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

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