TMMT5001 - Food Industry Framework


Examination arrangement

Examination arrangement: Assignment with an adjusting oral presentation
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Assignment with an adjusting oral presentation 100/100

Course content

There are many expectations to our future food systems. They need to be more sustainable than today and innovation will be a part of that. The food industry is Norways second largest industry regulated by a comprehensive framework regulatory, socially and economically. The students will through this course gain knowledge about what frames influences the food business on a regional, national and global basis and lean to deal with them. The students will meet a diversity of specific actors important for the food industry both those setting the framework and also those that are affected by them. That will bring in different perspectives and be a basis for analysis and reflection on the importance of the frameworks. The student will contribute to the dialogue within food policies through a series of digital classrooms with actors in the EU-system (EU Commission, European Food Safety Authority, EFSA, and the Norwegial Delegation to EU and more). Further, the students will contribute in the dialogue with reginoal food actors under the umbrella sustainable food systems. They will learn to gain insight from different perspectives and also apply innovation tools to analyser and illustrate framework.

Learning outcome

After finishing this course, the student should be qualified to:


1. Communicate and discuss how European and national priorities on sustainability affects the fremework for food businesses.

2. Explain how the European framework affects the food industry and be able to relate relevant framework to different processes and products.


3. Apply innovative tools to gain insight on framework from different perspectives and communicate and visualise complex information

4. Explain the structure in the food policy and international agreements and be able to describe who are the decision makers nationally, in EU and globally and explain how decision processes work on different levels.

Generell kompetanse

5. Apply the knowledge obtained in learning outcomes 1-3 to analyse politics, legislation and framework and agreements which affect processes and conditions in the food business.

6. Have acquired insights in the workplace, collaboration and industry network of value for the future workplace.

Learning methods and activities

Excursions, seminars, webinars, workshops and student activities. It will also be possible to get a mentor from the working life. The course will be given in English if chosen by international students. Estimated workload: Lectures/webinar/video: 50h; Project: 80h; Excursion: 20h; Network meetings: 10h; Self-study: 70h

Compulsory assignments

  • Written exercise 1
  • Written exercise 2
  • Short oral presentation

Further on evaluation

The exam will be a semester thesis and one presentation in groups for the other students and sensors. There will also be two mandatory written deliveries and one short oral presentation during the semester.

Specific conditions

Compulsory activities from previous semester may be approved by the department.

Course materials

Reports, articles and presentations

More on the course



Version: A
Credits:  7.5 SP
Study level: Second degree level


Term no.: 1
Teaching semester:  AUTUMN 2022

Language of instruction: English, Norwegian

Location: Trondheim

Subject area(s)
  • Aqua Culture
  • Food Subjects
  • Technological subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science


Examination arrangement: Assignment with an adjusting oral presentation

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD Assignment with an adjusting oral presentation 100/100



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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