Universitetet for miljø- og biovitenskap (UMB)
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Norsk
| MVI272 |
Unprocessed edible plants |
| 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 |
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X |
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| Colour explanation: Red/yellow = teaching periods. The red period indicates when the teaching starts. |
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| Teachers |
Magnor Hansen, Siv Fagertun Remberg, Anne Kjersti Uhlen |
| Type of course |
Lectures and laboratory exercises 2 + 3 hrs pr week |
| Compulsory educational activities |
Field and laboratory exercises (with lab report), excursion. Group work on the theme 'Exotic Fruits' and presentation in plenum. Required activities shall be completed and approved before the exam. |
| Reduction of credits for overlapping courses |
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| Prerequisites |
MVI100 (Introduction to food science) or similar, food chemistry equal to KJB210 and biochemistry equal to KJB200. |
| Recommended prerequisites |
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| Exam |
S |
| Assessment methods |
Final written exam counts 100 %. |
| Grading |
A-F |
| Examination aids |
A1: not calculator, no other aids. |
| Nominal workload |
Lectures 40 hrs, laboratory work 30 hrs, group work 20 hrs, excursion 10 hrs, self study 50 hrs. |
| Course frequency |
Annually |
| Comment on frequency |
-This course will be changed from autumn 2014 |
| Teaching methods |
Lectures, field and laboratory exercises, excursion. |
| Teaching support |
Fronter. trude.wicklund@umb.no , magnor.hansen@umb.no |
| Examiner |
External examiner. |
| Entrance requirements |
Special requirements in Science
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| Preferential right |
B-MAT, M-MAT |
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| Objective of course |
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Students will achieve basic knowledge of composition of different plant materials for industrial food processing. It is important that the students can differ between good and poor qualities for raw material used for industrial processing of food. |
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| Course contents |
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| Student will learn about plant material (fruits, berries, vegetables and cereals) as raw material for the food industry. |
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| Syllabus |
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| Course literature will be presented at the start of the course. |
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| Last updated |
2012-04-12 |
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