Food and Health

 A 15 ECTS module can be taught in English if there is sufficient demand.

• Offered: Fall and Spring semester
• Level: bachelor's
• Faculty: Faculty of Education and Humanities
• ECTS: 15  
• Language of instruction: English
• Location: Campus Bakkenteigen
• Admission deadline: Fall: 15th of May for exchange students, 1st of March for other applicants. Spring: 15th of November for exchange students, 15th of October for other applicants. NOTE: depending on demand, this course might be offered only to our exchange students. 
• Contact: Vibeke Bredahl, phone: 00 47 33 03 78 78.
   

About the Modules

Depending on which aspect of Food and Health  you are interested in, the course content will vary. We offer modules (15 ECTS each) in many subjects such as food and health promotion, food in a consumer and cultural context, food and culture,  and food and technology. Please, contact us with your specific wishes to see if we can help you. 

Generally speaking, the modules in Food and Health have the following aims:

• Students should gain an analytical and reflective approach to all aspects of food and health. Health promotion and cultural/environmental aspects are studied as well as the methods and skills involved in preparing food.
• Students should acquire understanding of the importance of food and hygiene in the context of society, health promotion and culture.
• Students should acquire understanding about the environmental aspect as well as reflect on the consumer perspective which they again utilize in analyzing and evaluating practice.
• Students should have the skills to create a good learning environment for the field.

In order for the students to acheive the aforementioned goals,  the students will be working, among others,  with the following themes:

• Ethical and environmentally responsible consumer behavior
• Laws regulating the field of food and health
• Different aspects of consumer behavior in the modern society 
• Knowledge of products and cooking techniques 
• Food traditions in Norway, and food trends of today  
• Food from other countries 
• Food and identity
• Micro-organisms and food
• Creating a setting for serving food 
• Putting strategies in food and health education into practice at schools
• How to create a good learning environment also in a multicultural context
• Development of  the field of food and health in an ever-changing environment
  

Target Groups

Students and teachers with interest in Food and Health. Foreign students who have finished a minimum of one year of studies from university or university college (60 ECTS) in their home countries. A certain proficiency in English is required in order to benefit from the course.

Course Description

For more information, please contact Ms. Vibeke Bredahl (vibeke.bredahl@hive.no).