MATV3004 - Food Technology- dairy and plant food


Examination arrangement

Examination arrangement: Aggregate score
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Written assignment PBL 30/100
School exam 70/100 4 hours E

Course content

The course consists of two main themes; Dairy and Plant Food

Students will gain knowledge about the raw materials that are included in dairy products and products of vegetable origin. In addition, knowledge of further processing methods, storage conditions and packaging will be included in the course. Students will also gain an understanding of sustainable production and how product quality and food safety can be maintained throughout the value chain.

Learning outcome

It is expected that:


  • The candidate has a good academic foundation on milk and plants as raw material for industry and small-scale production
  • The candidate has knowledge of biochemical reactions that occur during growth, maturation, storage and degradation of plant material
  • The candidate has knowledge of biochemical reactions that occur during processing of raw milk; including milking, cold storage, processing, maturation, packaging and storage
  • 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
  • The candidate has knowledge of different process steps and process lines in the production of products and knowledge of factors that are important for product quality
  • The candidate has knowledge of how treatment of the raw material and processing conditions can be optimized to lower the environmental impact of the end products


  • The candidate has practical experience with using milk and plants as raw material for industry and small-scale production
  • The candidate has practical experience with quality analyzes of raw materials and processed products
  • The candidate has the ability to familiarize himself/herself with relevant professional literature and pass on this knowledge orally and in writing

General competence

  • The candidate has insight into the Norwegian Dairy industry and the industry processing plant foods
  • The candidate can communicate about dairy and plant food issues with fellow students and to the general public
  • The candidate knows relevant research activity within the subject area and can contribute to smaller projects
  • The candidate knows the connection between raw material and finished product quality of milk and plant material and make sensible decisions with regard to manufacturing methods for the different product groups
  • The candidate can convey attitudes regarding the importance of sustainable production where most possible of the ingredients of the raw materials are used for nutritious human food

Learning methods and activities

Lectures (40 hours), problem based laboratory exercises (case) including seminar and fellow student assessment (PBL) (20 hours). Students are expected to spend approximately 140 hours on self-study, including preparation, post-work and fellow student assessment related to PBL, as well as exam preparation.

Compulsory assignments

  • Assessments
  • Casebased laboratory work
  • Seminar

Further on evaluation

Written exam in the subject milk and vegetables counts 70% of the final grade. Written presentation PBL counts for 30% of the final grade. Letter grades A-F are given.

In order to be allowed to take a written exam, students must have approved compulsory case-based laboratory assignment (PBL), participation in a seminar (PBL) and 4 out of 4 exercises (of which 2 on milk and 2 on vegetables).

New / postponed exam: March. In the event of a postponed examination, the written examination may be changed to an oral examination.

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

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 2023

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 70/100 E 2023-12-18 15:00 INSPERA
Room Building Number of candidates
SL310 blå sone Sluppenvegen 14 11
SL415 Sluppenvegen 14 10
SL310 hvit sone Sluppenvegen 14 12
SL520 Sluppenvegen 14 2
Autumn ORD Written assignment PBL 30/100



Room Building Number of candidates
Spring UTS Written assignment PBL 30/100 INSPERA
Room Building Number of candidates
Spring UTS Oral exam 70/100 2024-03-06
Room Building Number of candidates
KA-TBM203 Teknologibygget 2
  • * 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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