TMAT3020 - Food Technology Project 1


Examination arrangement

Examination arrangement: Assignment
Grade: Passed / Not Passed

Evaluation Weighting Duration Grade deviation Examination aids
Assignment 100/100

Course content

TMAT3020 is a project-based course for international students within different food related topics. Students with different backgrounds apply their competence in individual or group-based project. They will learn to work independently with a limited issue and to learn teamwork skills to prepare them for working life. An important objective of the course is to increase insight on the field of Food Technology and on skills and compentence related to working life. At the same time, the course is intended to strengthen the students' own academic identity, through the interaction in the team and the way in which their academic competence contributes to the project. The student(s) will be assigned a supervisor, an expert in the field of choice.

Learning outcome

Knowledge Students can

-update his/her knowledge in the field of Food Technology according to project theme

Skills Students can

-apply knowledge and relevant results from Food Technology research in practical and theoretical problems.

-reflect upon academic practice and adjust it under supervision

-find literature, evaluate and present it in a scientific manner that sheds light on the problem

General competence Students can

-plan and carry out varied assignments

Learning methods and activities

Practical work, group meetings, individual evaluation, presentation. This is a 20 credits course, and the workload is estimated to 530 hours.

Compulsory assignments

  • Presentation

Further on evaluation

A final written assignment will form the basis for evaluation. There will also be a mandatory oral presentation of the project.

Required previous knowledge

Restricted admission. Admission is restricted to exchange students from the Department of Biotechnology and Food Science's Erasmus+ partners.

Course materials

Given at the beginning of the course.

More on the course



Version: A
Credits:  20.0 SP
Study level: Third-year courses, level III


Term no.: 1
Teaching semester:  AUTUMN 2023

Term no.: 2
Teaching semester:  SPRING 2024

Language of instruction: English

Location: Trondheim

Subject area(s)
  • Food Subjects
  • Engineering Subjects
Contact information
Course coordinator:

Department with academic responsibility
Department of Biotechnology and Food Science


Examination arrangement: Assignment

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Assignment 100/100 INSPERA
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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