Food Knowledge

Aim and Content

The course gives knowledge about raw materials and food products, on their use in cookery and their influence on diet. The course is about food production in the household, commercial kitchen and in industry; processes in the food industry; nutrients in food and the finished product; hygiene and food safety; sensory and preservation methods; research and development in the food industry and legislation regulating production and promotion of food, declarations and labelling of food products and administration of these regulations.

Learning Outcomes

Knowledge:

• Describe the composition of nutrients in common food groups.
• Describe how food will be produced and presented for human consumption, according to company visits.
• Explain and evaluate the importance of food production with both traditional and modern technology, methods and their effect on nutrient content and product quality.
• Provide an overview of legislation in relation to food and food production, including laws regarding declaration / labelling, adding substances and genetically modified food.

Skills:

• Use food computational applications (such as «Mat på data») and the food table, «Næringsmiddeltabellen» on the web.
• Identify and present the content of specific amino acids, carbohydrates, fatty acids, vitamin and mineral complex in the meal and different diet.
• Cook with a focus on food safety, food ingredients and their chemical properties and nutrient content.

Expertise:

• Cooperate with fellow students in cooking and other teamwork.

Course offered (semester)

Spring

Language of Instruction

Norwegian

Course Unit Level

Bachelor

Department

Institute of Medicine

Pre-requirements

NUTR-INF, BIOBAS and NUTR207

Assessment methods

4 hour written examination

Grading Scale

Grading scale A-F

Course Unit Evaluation

Written evaluation on My Space/Mi side

Contact Information

studie@med.uib.no / +47 55 97 73 45 / +47 55 58 25 35