Food, Processing Technology and Sustainability

Introduction to basic knowledge about vegetables, milk, meat and fish (raw materials and simple processes)

Introduction to Norwegian food industry

Introduction to food processing, preservation and packaging

Introduction to sustainable food production.

Calculations within conservation technology (F-value, water activity, heat capacity and the like).

After completing the course, it is expected that the candidate has had the following learning outcomes regarding:

KNOWLEDGE: the candidate should have insight into the Norwegian food industry (K1) The candidate is familiar with basic topics in raw materials and technological processes used in the production of products in the meat, fish, vegetables and milk (K2) segments. The candidate should know the composition and properties of the raw materials, as well as refer to technological processes used in the production of products in the segments meat, fish, vegetables and milk (K3). The candidate is familiar with the basic principles of preservation methods and processing techniques in food processing (K4) the candidate should have knowledge of how preservation method, packaging and logistics are related to sustainable food production (K5)

SKILLS: the candidate has the ability to process data and produce a written report (F1) the candidate can carry out practical exercises in heat treatment and drying (F2) The candidate must be able to identify relevant sustainability challenges related to different steps in the value chain for different foods (F3)

GENERAL COMPETENCE: The candidate can complete work assignments alone and as a group participant (G1) The candidate must understand what is meant by sustainable food production and be able to identify how the UN's sustainability goals are linked to food production (G2) The candidate can present orally (G3)

Lectures, exercises, laboratory exercises and self-study (totally 200 hours)