MATV3002 - Food technology - meat and fish


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 case 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.

If the course is not passed, the part that is not passed must be taken again to pass the course. When retaking the course when passed (improving the grade), students can choose which part to retake.

Specific conditions

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



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


Term no.: 1
Teaching semester:  AUTUMN 2024

Language of instruction: Norwegian

Location: 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 arrangement: Aggregate score

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD School exam 60/100 E INSPERA
Room Building Number of candidates
Autumn ORD Assignment 40/100 INSPERA
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"

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