course-details-portlet

TMAT3002 - Food Technology

About

This course is no longer taught and is only available for examination. For a complete course description, see previous academic years.

Examination arrangement

Examination arrangement: Portfolio assessment and Oral exam
Grade: Letters
Term:  Spring

Evaluation Weighting Duration Grade deviation Examination aids
Portfolio assessment 49/100 ALLE
Oral examination 51/100 30 minutes E

Examination arrangement

Examination arrangement: Oral examination
Grade: Letters
Term:  Spring

Evaluation Weighting Duration Grade deviation Examination aids
Oral examination 30 minutes E
Oral examination 30 minutes E
Oral examination 30 minutes E
Oral examination 30 minutes E

Course content

The subject consists of four main themes; fish, meat, milk and vegetables, with associated processes. Following subtopics are included: - Raw materials properties - Basic processing techniques - Production technology - Industrial production - Process lines - Organic production - GMO - Packaging and declaration - Conservation and storage - Product knowledge - Product quality

Learning outcome

It is expected that the candidate: - Has broad knowledge of the raw materials; fish, meat, vegetables and milk - Has knowledge of autolytic and microbiological degradation of muscle food - Has knowledge of biochemical reactions that occur during growth, maturation, storage and degradation of plant material - Have knowledge of how treatment of the raw material and processing conditions can be optimized to ensure the quality of the products and lower the overall environmental impact of the final product - Has practical experience with industry-related production of meat, fish, dairy and vegetable products - Has practical experience with quality analyzes of raw materials and finished processed products - Have the ability to find, read and understand relevant literature and use this knowledge to produce written reports - Have insight into Norwegian fish, meat, dairy and vegetable industries - Can communicate academic issues with fellow students and to the general public - Knowing relevant research activity in the field of study

Learning methods and activities

Lectures (80 hours), laboratory exercises (25 hours), thematic subjects (4 pieces) and field trips (15 hours). Students are expected to spend approximately 300 hours on self-study, including preparation for lectures and laboratory work as well as writing laboratory reports and thematic assignments

Compulsory assignments

  • Laboratoriearbeid

Further on evaluation

Oral exam in the course is done by drawing a theme for each student (fish, meat, milk or vegetable). Students are divided into the four different themes. 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 in the subjects fish, meat, milk and vegetables. The assessment folder consists of 4 thematic assignments (fish, meat, milk and vegetables) which are preferably answered by 2 students together. All theme tasks are equal. Theme tasks should have a scope of 2000-3000 words exclusive cover page, table of contents and reference list. The rating folder's rating is taken as an overall assessment of the four tasks Continuation and voluntary repetition / improvement can be carried out for some sub-evaluations without requiring all sub-evaluations in a subject to be re-recorded. 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 Technology (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
MATV3002 7.5 AUTUMN 2021
MATV3004 7.5 AUTUMN 2021
More on the course

No

Facts

Version: A
Credits:  15.0 SP
Study level: Third-year courses, level III

Coursework

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Food Subjects
  • Technological subjects

Examination

Examination arrangement: Portfolio assessment and Oral exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Oral examination 51/100 E 2022-03-17 09:00
Room Building Number of candidates
Spring ORD Portfolio assessment 49/100 ALLE
Room Building Number of candidates
Spring UTS Oral examination 51/100 E
Room Building Number of candidates
Spring UTS Portfolio assessment 49/100 ALLE
Room Building Number of candidates

Examination arrangement: Oral examination

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Oral examination E 2022-03-17 09:00
Room Building Number of candidates
Spring ORD Oral examination E 2022-03-17 09:00
Room Building Number of candidates
Spring ORD Oral examination E 2022-03-17 09:00
Room Building Number of candidates
Spring ORD Oral examination E 2022-03-17 09:00
Room Building Number of candidates
Spring UTS Oral examination E
Room Building Number of candidates
Spring UTS Oral examination E
Room Building Number of candidates
Spring UTS Oral examination E
Room Building Number of candidates
Spring UTS Oral examination 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.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

More on examinations at NTNU