Food production in Norway Agriculture makes directly occupation for - - PDF document

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Study Programme of Food Technology

a presentation by

Nils V. Juul

Food production in Norway

• Agriculture makes directly occupation for about 24 000

persons

• The food and drink industry makes occupation for about

48 000 persons; the annual production value is about 155 mrd. NOK

• Quite small export (but increasing) and quite small, but

(quite fast) increasing import of agricultural food products (now about 20 % of the market)

• Marketing of local food products is still quite low, but

increasing (close to 3 mrd. NOK)

• Export of seafood is about 55 mrd. NOK, about 55% of

this is salmon (next to oil industry the largest export industry

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Industry/enterprise contact connected to the study

• Advice

– Members in boards and commities – Seeking advice outside the college when considering changes in the study

• Activities within several subjects

– Guest lecturers from food industry, machinery or equipment suppliers, food authorities, ideal – and industrial organisations etc. – Study visits/excursions to industry, laboratories etc – Examples for problem based educational activities – Student practice placement (Internship) – Bachelor thesis

Other external activities

• Other education and shorter courses
• Research-based competence brokering
• Hospiticing of personel -

– From collage to enterprise – From enterprise to college

• College is taking part in groops and networks for

development of region or professional sector

• About ten years ago we made the initiatives for

establishing the idieal regional food organisation - Oi! Trøndersk Mat og Drikke AS

• Internationalisation (students/teachers in and out;
• rganisations/companies as guest lecturers; EDUFOOD,

cooperating project with Balkan institutions)

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Research-based competence brokering

• Research-based brokering has two equal

goals:

– To promote greater focus on R&D activity in companies with little or no R&D experience in order to increase their internal innovative capacity, thereby enhancing value creation and competitiveness (stimulation of R&D demand) – To strengthen the role of the research institutes as partners in collaboration with industry (stimulation of R&D supply).

Other education and shorter coarses

• Vocational teacher education; cooperation with

the teaching department of NTNU educating teachers (3 years bachelor) for the food area in secondary school (bakers, cooks, bakers etc.) as a combined distance- and on campus teaching)

• Participation in a two year education in applied

Food Technology (combined distance- and on campus teaching; mainly for key employees in food industries)

• Specially designed education and shorter

coarses for food industry

• Specially designed education and shorter

coarses for small scale food produsers