Student Pages
Undergraduate course

Food Knowledge

  • ECTS credits10
  • Teaching semesterSpring
  • Course codeNUTR150
  • Number of semesters1
  • LanguageNorwegian and English
  • Resources

Main content

Level of Study


Teaching semester


Objectives and Content

The course gives knowledge about raw materials and food products, on their use in cookery and their influence on diet. The course is about food production in the household, commercial kitchen and in industry; processes in the food industry; nutrients in food and the finished product; hygiene and food safety; sensory and preservation methods; research and development in the food industry and legislation regulating production and promotion of food, declarations and labelling of food products and administration of these regulations.

Learning Outcomes

After finishing the course, the students will have the following learning outcomes, defined as knowledge, skills and general competence:


  • Describe the composition of nutrients in common food groups.
  • Describe how food will be produced and presented for human consumption, according to company visits.
  • Explain and evaluate the importance of food production with both traditional and modern technology, methods and their effect on nutrient content and product quality.
  • Provide an overview of legislation in relation to food and food production, including laws regarding declaration / labelling, adding substances and genetically modified food.


  • Use food computational applications (such as «Kostholdsplanleggeren»).
  • Identify and present the content of specific amino acids, carbohydrates, fatty acids, vitamin and mineral complex in the meal and different diet.


  • Cooperate with fellow students in teamwork.

Required Previous Knowledge

Completion of the three first semesters of Bachelor programme in human nutrition.

Forms of Assessment

  • Written report/blog (40% of the grade)
  • Written exam, 2,5 hours (60 % of the grade)

If you fail one of both parts of the exam, you must re-sit the part(s) you did not pass.

Grading Scale

Grading scale A-F

Course Evaluation

The Department strives at continually improving their study programmes and welcome the feedback of students in the form of organized student evaluations. The evaluation results will be used to revise the study programmes, curriculum and teaching methods.


Department of Clinical Medicine


studie-nutrition@uib.no/ (+47) 55 58 54 44 / (+47) 55 58 61 46

Exam information

  • For written exams, please note that the start time may change from 09:00 to 15:00 or vice versa until 14 days prior to the exam.

  • Type of assessment: One written exam and one report (New exam)

    Withdrawal deadline
    • Exam part: Written examination

      07.10.2022, 09:00
      2.5 hours
      Examination system
      Digital exam
    • Exam part: Approved report

      Examination system
      Digital exam