Course - Food technology - meat and fish - MATV3002
Food technology - meat and fish
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About the course
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 (55 hours), and exercises (5 in total). It is expected that students will spend approximately 150 hours on self-study, including preparation for lectures and laboratory work, as well as reporting on laboratory work and submitting exercises (4 out of 5 must be approved).
Compulsory assignments
- Laboratory work
- Exercises
Further on evaluation
New/postponed exam: March. Applications for credit recognition, approval, and transfer of courses from previous years or equivalent education from other institutions will be evaluated individually, and applicants should expect a reduction in credits for overlapping courses.
In the case of a postponed exam (continuation exam), the written exam may be changed to an oral exam.
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 |
|---|---|---|
| TMAT3002 | 7.5 sp | Autumn 2021 |
Subject areas
- Food Subjects
- Technological subjects
Contact information
Course coordinator
Lecturers
Department with academic responsibility
Examination
Examination
Ordinary examination - Autumn 2025
School exam
The specified room can be changed and the final location will be ready no later than 3 days before the exam. You can find your room location on Studentweb.