Examination arrangement

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:

Knowledge

• 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

Skills

• 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

• Laboratory work
• Laboratory report

Further on evaluation

Written exam in the subject milk and vegetables counts 100% 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 laboratory exercises / case and written laboratory report.

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

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