course-details-portlet

MATV4110

Food Resources, Processing and Technology

New from the academic year 2025/2026

Credits 7.5
Level Second degree level
Course start Autumn 2025
Duration 1 semester
Language of instruction English and norwegian
Location Trondheim
Examination arrangement Aggregate score

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.

Course materials

Will be provided at the start of the course

Credit reductions

Course code Reduction From
BT3110 2.5 sp Autumn 2025
This course has academic overlap with the course in the table above. If you take overlapping courses, you will receive a credit reduction in the course where you have the lowest grade. If the grades are the same, the reduction will be applied to the course completed most recently.

Subject areas

  • Biotechnology/Aqua Culture
  • Biotechnology
  • Food Subjects

Contact information

Course coordinator

Lecturers

Department with academic responsibility

Department of Biotechnology and Food Science

Examination

Examination

Examination arrangement: Aggregate score
Grade: Letter grades

Ordinary examination - Autumn 2025

School exam
Weighting 60/100 Examination aids Code D Date 2025-11-19 Time 09:00 Duration 3 hours Exam system Inspera Assessment
Place and room for 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.

Sluppenvegen 14
Room SL310 lilla sone
40 candidates
Semester assignment
Weighting 40/100 Exam system Inspera Assessment

Ordinary examination - Spring 2026

Semester assignment
Weighting 40/100 Exam system Inspera Assessment

Re-sit examination - Spring 2026

School exam
Weighting 60/100 Examination aids Code D Duration 3 hours Exam system Inspera Assessment Place and room Not specified yet.