After finishing the course, the students will have the following learning outcomes, defined as knowledge, skills, and general competence:

Knowledge: The student:     

• Is familiar with the history, traditions, distinctive character, and place in society of food science.
• Is acquainted with research and development work and become able to update one¿s knowledge in the respective fields of food science covered in the course.
• Has developed broad knowledge of important topics, theories, issues, processes, tools, and methods within the field.
• Can describe the composition of nutrients in common food groups and describe how food is being produced and presented for human consumption.
• Can explain and evaluate the importance of food production with both traditional and modern technology, methods and their effect on nutrient content and product quality.
• Can provide an overview of legislation in relation to food and food production, including laws regarding declaration / labelling, adding substances and genetically modified food.

Skills: The student:

• Can apply academic knowledge to practical and theoretical problems in food science and nutrition and make well-founded choices based on results from recent research output in the field.
• Can master relevant scholarly tools, techniques and forms of communication including, the use of computational applications (such as «Kostholdsplanleggeren», spreadsheet and presentation tools), scientific report writing, presentations and discussions in class, and use of discussion fora on MittUiB.  
• Can find, evaluate and refer to information and scholarly subject matter and present it in a manner that sheds light on the selected topics in food science and nutrition presented in this course.
• Can reflect upon own academic practice and adjust it under supervision.

General competence:The student:    

• Can get insight into relevant academic and professional ethical issues concerning food production, food technology and food safety.
• Can plan and carry out project work and assignments over time, alone or as part of a group, and in accordance with ethical requirements and principles.
• Can communicate academic and practical subject matters in the field of food science (including, theories, processes, problems, and solutions), both in writing and orally, as well as through other relevant forms of communication such as discussion forum entries on MittUiB.
• Can exchange opinions and experiences with others with a background in the field as well as with experts in food science.
• Is familiar with new thinking and innovation processes in food science, food technology and food safety.
• Has an insight into common practices and day to day activities in selected food production companies in the local area.

• Lectures, interactive use of MittUiB, homework (food registration), group work.
• Interactive (non-graded) multiple-choice questions and discussion entries on MittUiB

In order to be allowed to take the final written exam (60 % of the grade) the following compulsory course activities must be approved:

• Planning, implementation, presentation and discussion of a special diet. This includes (i) practical work (planning and implementing a special diet over a set period of time) and (ii) presentation and discussion of all student's reports by special diet group in class.
• Attendance of site visits to local food production companies.

• Written report/blog (40% of the grade)
• Written exam, 2,5 hours (60 % of the grade)

If you fail one of both parts of the exam, you must re-sit the part(s) you did not pass.