Master Thesis in Food Science,Technology and sustainability

The Master's thesis is a scientific research project within selected component(s) of the food value chain, from raw materials to consumer. The task can be performed in cooperation with business, management (eg the Norwegian Food Safety Authority) or relevant universities and research institutes. The assignment gives the student (s) professional insight into relevant topics from the entire value chain, practical research experience and introduction to general research methodology. Aim, methods and results must be presented according to given guidelines.

Knowledge Students will:

- Have specialized insights into selected parts of the food chain within food production

- Have thorough knowledge of scientific literature and methods related to the problem in the assignment

Skills Students will:

- Be able to process, analyze and conclude data from an experiment or survey

- Communicate research results in scientific form

General competence Students will:

- Be able to related the work to a sustainable development in the food sector.

- Be able to formulate a problem, plan and implement or design a survey within given time- and resource frameworks as well as in line with current research ethical norms.

Submission of project description, presentation of plan of the independent work with individual / group guidance. The Master's thesis is written alone or with a fellow student (ie max 2 students). The scope of the assignment is regulated on the basis of individual work or group work. All students doing their master's thesis at the Faculty of Natural Sciences, should conclude an agreement regarding counselling. This is done via an electronic form in Sharepoint. The standard contact period with the supervisor/s for this master thesis is 35-40 hours. Any contact between supervisor/s and student beyond this, depends on the supervisor/s choice of supervision methodology. It is expected that the student works independently beyond the standard contact period.