MATV3004 - Food Technology- dairy and plant food


New from the academic year 2021/2022

Examination arrangement

Examination arrangement: Oral exam and Folder assessment
Grade: Letters

Evaluation Weighting Duration Grade deviation Examination aids
Oral examination 51/100 30 minutes E
Folder assessment (report and presentation) 49/100

Course content

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

Following subtopics included:

Properties of the raw materials - Basic processing techniques - Production technology - Industrial production - Process lines - Organic production - GMO - Packaging and declaration - Preservation and storage - Product knowledge - Product quality.

Dairy: - The chemical and microbiological content of milk - Functional properties and variations in milk as a raw material - Milk treatment with a focus on unit operations such as transport, separation, homogenization, heat treatment, filtration and concentration - Production processes for dairy products such as sweet and sour drinking milk products, butter, fresh and ripened white cheeses and brown cheese and other uses of whey.

Plant Food: Introduction to vegetables & fruits - raw materials/basic processing; Cereals and raw materials; Products from vegetables & fruits; Plant oil production; Flour production and bread & pasta making; Alcohol production - distilled spirits and beer; Tea and coffee; Nuts and mushrooms 

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), laboratory exercises/case (20 hours), seminars and peer assessments ( 2 pieces) report from exercises/case (2 pieces) and guest lecturers or field trips (8 hours). Students are expected to spend approximately 150 hours on self-study, including preparation for lectures and laboratory exercises/case as well as writing laboratory reports and evaluation of exercises/case.

Compulsory assignments

  • Laboratory exercise

Further on evaluation

Oral exam in the course is done by drawing a topic for each student (Dairy or Plant Food). Students are divided into the two different topics. The list will be published three working days prior to the exam. In order to be allowed to take an oral exam, students must have approved all compulsory laboratory exercises/cases and the two reports in the subjects Dairy and Plant Food. There is an opportunity to complain about partial assessments in this topic before all sub-evaluations have been completed.

New/postponed exam: May / June. 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

Compulsory activities from previous semester may be approved by the department.

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 2021

Language of instruction: Norwegian

Location: Trondheim , 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: Oral exam and Folder assessment

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD Folder assessment (report and presentation) 49/100 INSPERA
Room Building Number of candidates
Autumn ORD Oral examination 51/100 E





Room Building Number of candidates
Spring ORD Folder assessment (report and presentation) 49/100 INSPERA
Room Building Number of candidates
Spring ORD Oral examination 51/100 E
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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