Food Technology

The subject consists of four main themes; fish, meat, milk and
vegetables, with associated processes. Following
subtopics are included:
- Raw materials properties
- Basic processing techniques
- Production technology
- Industrial production
- Process lines
- Organic production
- GMO
- Packaging and declaration
- Conservation and storage
- Product knowledge
- Product quality

It is expected that the candidate:
- Has broad knowledge of the raw materials; fish, meat, vegetables and milk
- Has knowledge of autolytic and microbiological degradation of muscle food
- Has knowledge of biochemical reactions that occur during growth, maturation, storage and degradation of plant material
- Have knowledge of how treatment of the raw material and processing conditions can be optimized to ensure the quality of the products and lower the overall environmental impact of the final product
- Has practical experience with industry-related production of meat, fish, dairy and vegetable products
- Has practical experience with quality analyzes of raw materials and finished processed products
- Have the ability to find, read and understand relevant literature and use this knowledge to produce written reports
- Have insight into Norwegian fish, meat, dairy and vegetable industries
- Can communicate academic issues with fellow students and to the general public
- Knowing relevant research activity in the field of study

Lectures (80 hours), laboratory exercises (25 hours), thematic subjects (4 pieces) and field trips (15 hours). Students are expected to spend approximately 300 hours on self-study, including preparation for lectures and laboratory work as well as writing laboratory reports and thematic assignments