Program Overview

Course Overview

The course "Food technology - meat and fish" (MATV3002) is a third-year course, level III, with 7.5 credits. It is offered in the autumn semester, with a duration of one semester. The language of instruction is Norwegian, and the course is located in Trondheim.

Course Content

The subject consists of two main topics: fish and meat, with associated processes. The following subtopics are included:

• Raw materials properties
• Basic processing techniques
• Production technology
• Industrial production
• Process lines
• Packaging and declaration
• Preservation and storage
• Product knowledge
• Product quality
• Sustainable food processing

Learning Outcome

The candidate will have broad knowledge of:

• Raw materials fish and meat (K1)
• Autolytic and microbiological degradation of muscle food (K2)
• Primary- and secondary processing of muscle foods (K3)
• Product quality, as well as an understanding of how the treatment of the raw material affects the quality of the final product (K4)
• How processing of the raw material and processing conditions can be optimized to lower the environmental impact of the end products (K5)

The candidate will also have practical experience with:

• Industry-related production of meat and fish products (F1)
• Quality analyzes of raw materials and finished processed products (F2)
• Finding, reading, and understanding relevant literature and using this knowledge to produce written reports (F3)

The candidate will be able to:

• Account for raw material and product quality for meat and fish (G1)
• Have insight into Norwegian fish and meat industries (G2)
• Know relevant research activity in the field of study (G3)

Learning Methods and Activities

The course includes:

• Lectures (40 hours)
• Laboratory exercises (55 hours)
• Exercises (5 in total)
• Self-study (approximately 150 hours)

Compulsory Assignments

• Laboratory work
• Exercises

Evaluation

The course has a school exam, and new/postponed exams are held in March. Applications for credit recognition, approval, and transfer of courses from previous years or equivalent education from other institutions will be evaluated individually.

Specific Conditions

Admission to a programme of study is required, specifically the Food Science, Technology and Sustainability (MTMAT) programme.

Recommended Previous Knowledge

None

Required Previous Knowledge

Study rights requirements, including admission to the Bachelor's degree program in Food Science, Technology and Sustainability (MTMAT).

Course Materials

Information will be given at the start of the semester.

Credit Reductions

The course has academic overlap with TMAT3002, and credit reduction will be applied if both courses are taken.

Subject Areas

• Food Subjects
• Technological subjects

Examination Arrangement

The course has a school exam, with a weighting of 100/100. The exam is held in the autumn semester, with a duration of 4 hours. The examination aids are specified, and the exam system is Inspera Assessment.

Re-sit Examination

The re-sit examination is an oral examination, held in the spring semester.