Course - Food Resources, Processing and Technology - MATV4110
Food Resources, Processing and Technology
New from the academic year 2025/2026
About
About the course
Course content
Students will get an overview of how processing and storage conditions affect the quality and shelf life of various types of raw materials and food products. Students will be introduced to animal and vegetable raw materials with associated processing methods. The properties and composition, structure, biochemistry, and biochemical processes of the raw materials will be taught with a focus on quality characteristics and suitability in various processes. An overview of different processing methods, both traditional and new, as well as technological solutions for packaging, will be provided.
Learning outcome
Kunnskap: K1: Kandidaten har bred kunnskap om faktorer som påvirker råstoff- og produktkvalitet. K2: Kandidaten har kunnskap om biokjemiske mekanismer i ulike typer næringsmiddelressurser og hvordan disse blir påvirket av prosessering. K3: Kandidaten har inngående kunnskap om verdikjeden for kjølte- og fryste næringsmidler, inklusivt industrirelevante teknologiske løsninger. K4: Kandidaten har bred kunnskap om videreforedling av animalsk- og vegetabilsk råstoff tiltenkt næringsmiddelproduksjon. K5: Kandidaten har kunnskap om hvordan behandling og valg av prosesseringsteknologi kan optimaliseres for å senke sluttproduktenes miljøbelastning.
Ferdigheter: F1: Kandidaten har evne til å sette seg inn i relevant vitenskapelig litteratur. F2: Kandidaten har oversikt over relevant fagterminologi og kan benytte denne til å presentere et gitt tema innenfor fagområdet.
Generell kompetanse: G1: Kandidaten kan redegjøre for hvordan produktkvalitet og holdbarhet blir påvirket av råstoffets egenart, kjølekjede, valg av teknologi og prosessbetingelser. G2: Kandidaten har god oversikt over relevante industrielle- og innovative prosesser og teknologier. G3: Kandidaten kjenner forskningsfronten innen prosessering og teknologiutvikling for håndtering og videreforedling av næringsmiddelressurser.
Learning methods and activities
Lectures, exercises, project work, and self-study (a total of 200 hours). The course is taught in Norwegian or English. The exam will be given in English but can be answered in English or in a Scandinavian language.
Compulsory assignments
- Exercises
Further on evaluation
The final grade in the course is based on a written school exam (weighting 60/100) and a semester assignment (weighting 40/100). To be eligible for the exam, 3 out of 5 exercises must be approved (mandatory activity). In the case of a postponed exam (continuation exam), the written exam may be changed to an oral exam.
Recommended previous knowledge
Prerequisites in basic biochemistry from higher education.
Course materials
Will be provided at the start of the course
Credit reductions
Course code | Reduction | From |
---|---|---|
BT3110 | 2.5 sp | Autumn 2025 |
Subject areas
- Biotechnology/Aqua Culture
- Biotechnology
- Food 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.