Food Science
Undergraduate course
- ECTS credits
- 10
- Teaching semesters Spring
- Course code
- NUTR150
- Number of semesters
- 1
- Teaching language
- English
- Resources
- Schedule
- Reading list
Course description
Objectives and Content
Learning Outcomes
After finishing the course, the students will have the following learning outcomes, defined as knowledge, skills, and general competence:
Knowledge: The student:
- Has knowledge of the chemical and nutritional properties of water, lipids, proteins, and carbohydrates in various foods
- Has broad knowledge of food groups and their nutrient composition, as well as how different foods are affected by processes such as preservation, pasteurization, and freezing
- Is familiar with the main processes related to food production and the treatment of various foods
- Has knowledge of food quality and how it is evaluated in terms of nutritional content, sensory properties, shelf life, and safety
- Has knowledge of food biotechnology, food microbiology, and microbiological hazards
- Has knowledge of food safety, risk analysis, and national and international risk assessment bodies
- Is familiar with the main laws and regulations governing food production and food safety, including rules for additives, genetically modified foods, and food labeling
Skills: The student:
- Can apply evidence-based knowledge to practical and theoretical issues in food science and make well-founded decisions based on recent research results in the field
- Can use scientific knowledge to investigate the effects of various food processing technologies and evaluate how these affect the nutritional content and quality of different foods
- Can master scientific tools and communication forms such as Excel and PowerPoint, scientific report writing, presentations, and discussions
- Can proficiently use the calculation-based application "Kostholdsplanleggeren" to calculate nutritional content and assess nutritional needs
- Can find, evaluate, and reference information and academic material, and present it in a way that illuminates selected topics in food science
General competence:The student:
- Has insight into the professional and ethical challenges related to food production, food quality, and food safety, and can reflect on how these affect public health
- Can plan and carry out tasks and project work, including planning, testing, and reporting results, either individually or in groups, in accordance with ethical requirements and guidelines
- Can communicate key subject matter related to food quality, food safety, food microbiology, and food technology both in writing and orally
- Is familiar with common practices and daily activities in selected food production companies in the local area
- Is aware of innovation and creative processes within the field of food science
ECTS Credits
Level of Study
Semester of Instruction
Required Previous Knowledge
Credit Reduction due to Course Overlap
Access to the Course
Teaching and learning methods
Compulsory Assignments and Attendance
To be eligible to take the final written exam (60% of the grade), the following mandatory course activities must be approved:
- Planning, execution, presentation, and discussion of special diets. This includes (i) practical work (planning and implementing a special diet over a specific period) and (ii) presentation and discussion of all student reports in the special diet group with the cohort
- Attendance at company visits to local food production companies
- Team-based learning activities (TBL)
Permitted levels of artificial intelligence (AI) according to the guidelines of the Faculty of Medicine: Use of artificial intelligence (AI) at the Faculty of Medicine | Faculty of Medicine | UiB:
Level A through Level C.
Use of AI must be indicated in a self-declaration at the end of the assignment, before the reference list.
If the use of AI is discovered to be inconsistent with the specified levels, it will be considered as use of illegal aids and regarded as cheating.
Forms of Assessment
- Written report (40% of the grade)
- Written school exam, 2.5 hours (60% of the grade)
If you do not pass one or both parts of the assessment, you must retake the part(s) you did not pass.
When retaking the exam (to improve your result), you can choose to retake one or both parts of the assessment in the teaching semester.
The exam assignment will be provided in the same language as the instruction during the relevant semester.
The exam can be answered in either English or Norwegian.
Grading Scale
Assessment Semester
Reading List
Course Evaluation
Examination Support Material
Simple, bilingual dictionary, that must be reviewable, meaning that one of the languages must be English, or a Scandinavian language.
Permitted levels of artificial intelligence (AI) according to the guidelines of the Faculty of Medicine: Use of artificial intelligence (AI) at the Faculty of Medicine | Faculty of Medicine | UiB:
Level A through Level B (For the written report).
Use of AI must be indicated in a self-declaration at the end of the assignment, before the reference list.
If the use of AI is discovered to be inconsistent with the specified levels, it will be considered as use of illegal aids and regarded as cheating.