Course - Internship in Food Science - TMAT201P
Internship in Food Science
About
About the course
Course content
Internship in Food Science consists of a five-month full-time internship in food-related organizations, where students engage in authentic tasks within food production, processing, analysis, food safety, quality management, process optimization and technological operations. The course represents a strong example of Work-Integrated Learning (WIL), combining academic knowledge with real professional practice through supervision, structured reflection, digital collaboration, and peer assessment.
Before the placement begins, all students must complete a mandatory HSE course organized by the course coordinators. The course covers general HSE principles, professional ethics, ergonomics, and cleaning methods and agents used in the food industry. This ensures that students enter the workplace with essential competence in safety, hygiene and professional responsibility.
Internship provides high work-life relevance, enabling students to develop professional competence, interdisciplinary problem-solving skills and a practical understanding of food systems and industrial processes. Students work closely with both an industry supervisor and an NTNU academic supervisor, gaining hands-on experience with technological decisions, documentation requirements and daily operational challenges.
The course also promotes lifelong learning, emphasizing reflection, autonomy, continuous improvement and critical evaluation of professional practice. Furthermore, internships help students build valuable industry networks, strengthen their professional identity, and establish a solid foundation for future careers and academic progression within the food sector.
Learning outcome
It is expected that the student can;
Knowledge
- Explain how food production, food inspection, analytical methods, quality assurance, improvement processes, research and product development are carried out in practice in food-related organizations.
- Demonstrate knowledge of how companies work systematically toward sustainable production and how they define, monitor and achieve their sustainability goals.
- Demonstrate knowledge of how service and product flows are organized to support the company’s objectives, operations and value creation.
- Explain how general HSE theory is applied in practical HSE work, including risk assessment, ergonomics, hygiene and internal control.
Skills
- Analyse and compare relevant academic theory with practical work performed in an industrial company, research institution, analytical laboratory, or food inspection authority, identifying similarities, deviations and underlying reasons.
- Prepare a simplified overview of the company’s HSE documentation, routines and internal control system, and relate these to relevant legislation, regulations and industry standards.
- Apply and comply with the company’s guidelines for sustainable production and contribute to the achievement of relevant sustainability goals through daily tasks.
- Document and reflect on their own work tasks through structured reflection, digital collaboration and peer assessment.
General competence
- Demonstrate respect for the company’s culture, roles, responsibilities, constraints and challenges, and act professionally in collaboration with employees and supervisors.
- Reflect on their own development as a professional, including professional identity, ethical awareness, communication and capacity for lifelong learning.
- Contribute constructively to the collaboration between student, workplace and university as part of Work-Integrated Learning (WIL).
Learning methods and activities
Course in HSE as preparation for internship. Participation in the internship company's daily activity. Job requirements and report writing. Supervision from the company and the Department of Biotechnology and Food Science.
Hours of work for different learning activities:
Working time in internship company 37.5 - 40 t / week for 5 months gives approx. 750 - 800t
Plenary information prior to practice 1 - 2 hours
Compulsory activity: Compulsory activity: HSE course prior to internship 3*4t = 12 hours (includes an approved first aid course)
Compulsory activity: Job requirements included the main report up to 70 hours.
Time spent for job requirements will depend on the company. Some may work with requirements during working hours.
Total from 770 - 900 hours
Compulsory assignments
- HSE course (Autumn)
- Internship certificate
- Five mandatory assignments/reports
Further on evaluation
The guide will indicate 5 compulsory job requirements in order to complete and pass the course.
All job requirements must be approved to pass the course.
HSE course - compulsory attendance all days - 3 days in total. The compulsory HSE-course in the first year of study (HMS0001 or equivalent) must also be passed).
Individual written evaluation after internship - must be submitted as instructed by the course coordinator.
Approval according to regulations for internships requires in addition to compulsory activities: - Internship verification from participating company must be available - absence must be documented through self-certification, by arrangement or medical certificate, but must not exceed 15 working days - the internship must be in accordance to the work-related regulations of the company.
Internship is regulated by the Institute's regulations for internships. The regulations signed by the student, the company and the academic responsible for internship at NTNU apply as a contract for the internship period.
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. The course is reserved for students registered in the second year of study (45 ECTS credits from the 1st year of study) at the Bachelor of Food Science, Technology and Sustainability, NTNU, Trondheim.
Course materials
Guidance for reporting from internship, last edition. Text books from the first three semesters of the education
Subject areas
- Food Subjects
Contact information
Course coordinator
Lecturers
- Anita Nordeng Jakobsen
- Anna Georgieva Gancheva Lødeng
- Anne Kathrine Müller Streitlien
- Eirin Marie Skjøndal Bar
- Eva Holmquist Falch
- Gunn Merethe Bjørge Thomassen
- Ida-Johanne Jensen
- Jørgen Lerfall
- Kari Helgetun Langfoss
- Kirill Mukhatov
- Lene Waldenstrøm
- Marte Berg Wahlgren
- Martin Haider
- Sunniva Hoel
- Tarjei Haugbro
- Åse Strand