TMMT5003 - Master Thesis in Food Science,Technology and sustainability


Examination arrangement

Examination arrangement: Master's thesis with adjusting oral exam
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Master's thesis with adjusting oral exam 100/100 ALLE

Course content

The Master's thesis is a scientific research project within selected component(s) of the food value chain, from raw materials to consumer. The task can be performed in cooperation with business, management (eg the Norwegian Food Safety Authority) or relevant universities and research institutes. The assignment gives the student (s) professional insight into relevant topics from the entire value chain, practical research experience and introduction to general research methodology. Aim, methods and results must be presented according to given guidelines.

Learning outcome

Knowledge Students will:

- Have specialized insights into selected parts of the food chain within food production

- Have thorough knowledge of scientific literature and methods related to the problem in the assignment

Skills Students will:

- Be able to process, analyze and conclude data from an experiment or survey

- Communicate research results in scientific form

General competence Students will:

- Be able to related the work to a sustainable development in the food sector.

- Be able to formulate a problem, plan and implement or design a survey within given time- and resource frameworks as well as in line with current research ethical norms.

Learning methods and activities

Submission of project description, presentation of plan of the independent work with individual / group guidance. The Master's thesis is written alone or with a fellow student (ie max 2 students). The scope of the assignment is regulated on the basis of individual work or group work. All students doing their master's thesis at the Faculty of Natural Sciences, should conclude an agreement regarding counselling. This is done via an electronic form in Sharepoint. The standard contact period with the supervisor/s for this master thesis is 35-40 hours. Any contact between supervisor/s and student beyond this, depends on the supervisor/s choice of supervision methodology. It is expected that the student works independently beyond the standard contact period.

Compulsory assignments

  • Project description, presentationPresenta

Specific conditions

Admission to a programme of study is required:
Food Science, Technology and Sustainability (FTMAMAT)

Required previous knowledge

Admission to the course assumes admission to the study programme MSc in Food Science, Technology and Sustainability, NTNU, Trondheim.

Course materials

In agreement with supervisor

More on the course



Version: A
Credits:  45.0 SP
Study level: Second degree level


Term no.: 1
Teaching semester:  AUTUMN 2024

Term no.: 2
Teaching semester:  SPRING 2025

Language of instruction: English, Norwegian

Location: Trondheim

Subject area(s)
  • Biotechnology/Aqua Culture
  • Biotechnology/Molecular Genetics
  • Food Subjects
  • Technological subjects


Examination arrangement: Master's thesis with adjusting oral exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Master's thesis with adjusting oral exam 100/100 ALLE 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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