Universitetet for miljø- og biovitenskap (UMB)
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Norsk
| Info |
http://athene.umb.no/emner/MVI100/ |
| MVI100 |
Introduction to Food Science |
| Course responsible |
Trude Wicklund |
IKBM |
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| Number of credits allocated |
5.0 |
| Language |
Norwegian |
| Limits for class size |
Minimum 5, maximum 50 students. |
| Semester/trimester |
| August block |
Autumn parallel |
January block |
Spring parallel |
June block |
| X |
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| Colour explanation: Red/yellow = teaching periods. The red period indicates when the teaching starts. |
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| Teachers |
Trude Wicklund, Siv Skeie, Bjørg Egelandsdal, Odd-Ivar Lekang, guest lecturers. |
| Type of course |
Lectures; 35 hours, exercises; 25 hours |
| Compulsory educational activities |
Exercises and excursions. |
| Prerequisites |
Higher Education Entrance Qualification. |
| Exam |
L |
| Assessment methods |
Written reports from the different topics. |
| Grading |
Pass/Fail |
| Nominal workload |
150 hours in total.
Lectures: 35 hours, exercises: 25 hours, excursions: 25 hours, self-study, assignments and preparations: 65 hours. |
| Course frequency |
Annually |
| Comment on frequency |
- |
| Teaching methods |
The course includes exercises, demonstrations, lectures and field trips. The exercises from lab and pilot experiments will be summarised written reports. |
| Teaching support |
Fronter |
| Examiner |
An external examiner will approve the course arrangements. |
| Entrance requirements |
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
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| Preferential right |
B-MAT |
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| Note |
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| Introductory course in the Food Science and Nutrition programme. Should be taken in the first autumn of the bachelor programme. |
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| Objective of course |
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Food is the basis for health and well being in the population. In this course the focus will be on food composition and quality. Basic processing methods for different groups of raw material will be reviewed. Students will gain an overview of challenges and possibilities in modern food production, where food distribution and environmental aspects will be important elements. |
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| Course contents |
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| The course consists of lectures, exercises and field trips and will provide small samples of subjects that may be of interest for specialization later in the program. |
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| Syllabus |
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| Presentations and handouts. |
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| Last updated |
2012-04-11 |
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