Course - Food Technology- dairy and plant food - MATV3004
MATV3004 - Food Technology- dairy and plant food
About
Examination arrangement
Examination arrangement: School exam
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| School exam | 100/100 | 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:
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
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 | To |
|---|---|---|---|
| TMAT3002 | 7.5 | AUTUMN 2021 |
No
Version: 1
Credits:
7.5 SP
Study level: Third-year courses, level III
Term no.: 1
Teaching semester: AUTUMN 2022
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
- Technological subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: School exam
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD School exam 100/100 E 2022-11-29 09:00 INSPERA
-
Room Building Number of candidates SL122 Sluppenvegen 14 1 SL120 blå sone Sluppenvegen 14 1 SL410 blå sone Sluppenvegen 14 28
Examination arrangement: Oral examination
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring UTS Oral examination 100/100 2023-03-23 09:00
-
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"