Food Science

Undergraduate course

Course description

Objectives and Content

The course provides students with an introduction to nature and use of raw materials for use in domestic, commercial, and industrial food production. It describes the effects of food processing on chemical, biochemical and nutritional properties of food raw materials. The course also provides an introduction to hygiene, toxicology, food safety and touches upon the history and present use of different food preservation methods. Also, recent research and developments in food science and technology will be highlighted and an introduction to legislation regulating production and promotion of food, declarations and labelling of food products, and administration of these regulations will be provided.

Learning Outcomes

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

 

Knowledge: The student:     

  • Is familiar with the history, traditions, distinctive character, and place in society of food science.
  • Is acquainted with research and development work and become able to update one¿s knowledge in the respective fields of food science covered in the course.
  • Has developed broad knowledge of important topics, theories, issues, processes, tools, and methods within the field.
  • Can describe the composition of nutrients in common food groups and describe how food is being produced and presented for human consumption.
  • Can explain and evaluate the importance of food production with both traditional and modern technology, methods and their effect on nutrient content and product quality.
  • Can provide an overview of legislation in relation to food and food production, including laws regarding declaration / labelling, adding substances and genetically modified food.

 

Skills: The student:

  • Can apply academic knowledge to practical and theoretical problems in food science and nutrition and make well-founded choices based on results from recent research output in the field.
  • Can master relevant scholarly tools, techniques and forms of communication including, the use of computational applications (such as «Kostholdsplanleggeren», spreadsheet and presentation tools), scientific report writing, presentations and discussions in class, and use of discussion fora on MittUiB.  
  • Can find, evaluate and refer to information and scholarly subject matter and present it in a manner that sheds light on the selected topics in food science and nutrition presented in this course.
  • Can reflect upon own academic practice and adjust it under supervision.

 

General competence:The student:    

  • Can get insight into relevant academic and professional ethical issues concerning food production, food technology and food safety.
  • Can plan and carry out project work and assignments over time, alone or as part of a group, and in accordance with ethical requirements and principles.
  • Can communicate academic and practical subject matters in the field of food science (including, theories, processes, problems, and solutions), both in writing and orally, as well as through other relevant forms of communication such as discussion forum entries on MittUiB.
  • Can exchange opinions and experiences with others with a background in the field as well as with experts in food science.
  • Is familiar with new thinking and innovation processes in food science, food technology and food safety.
  • Has an insight into common practices and day to day activities in selected food production companies in the local area.

Level of Study

Bachelor

Semester of Instruction

Spring
Required Previous Knowledge
Completion of the three first semesters of Bachelor programme in nutrition.
Access to the Course
Admission to the Bachelor programme in Nutrition
Teaching and learning methods
  • Lectures, interactive use of MittUiB, homework (food registration), group work.
  • Interactive (non-graded) multiple-choice questions and discussion entries on MittUiB
  • Compulsory Assignments and Attendance

    In order to be allowed to take the final written exam (60 % of the grade) the following compulsory course activities must be approved:

    • Planning, implementation, presentation and discussion of a special diet. This includes (i) practical work (planning and implementing a special diet over a set period of time) and (ii) presentation and discussion of all student's reports by special diet group in class.
    • Attendance of site visits to local food production companies.
    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
    Assessment Semester
    Spring
    Reading List
    The reading list will be published by 01.12 for the Spring semester.
    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.
    Examination Support Material
    Simple, bilingual dictionary, that must be reviewable, meaning that one of the languages must be English, or a Scandinavian language.
    Programme Committee
    Programme Committee for Nutrition
    Course Administrator
    Department of Clinical Medicine
    Department
    Department of Clinical Medicine