This is for you if you are interested in Natural Resources from a value chain perspective! You will start at NTNU and submit your application for enrolment at NTNU
In the first year your will gain competences in Natural Resources at NTNU and in the second year you can decide to carry on your studies either at DTU or at HI (UoI). At DTU you will gain additional competences in Industrial Production whilst at HI (UoI) you will gain additional competences in Supply Chain Management.
Learning outcome:
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Describe physiology, anatomy, health and welfare of fish and be able to relate this to fisheries
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Analyze and evaluate different systems used in fisheries and understand the interactions between human activity, environmental conditions and aquatic exploitation
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Evaluate running cost and performance using cost/benefit analysis
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Estimate the impact of of laws and regulations that can have effect on revenue (HI (UoI) specialisation)
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Evaluate the economical, technical, environmental and biological challenges of the aquatic food value chain from a management and sustainability perspective (HI (UoI) Ind. Eng. specialisation).
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Evaluate the cause and effect of different production techniques strategies and handling process during the life of the fish and final process quality of fish as food (DTU Specialization)
Mandatory courses for the first year:
Semester 1 (e-learning/web-based)
23UM Primary Production (7.5 ECTS)
23NT Processing and Technology (7. 5 ECTS)
23DT Safety & Health (7.5 ECTS)
23HI Supply Chain Management, Environment & Resources (7.5 ECTS)
Semester 2
TMR4137 Sustainable Utilization of Marine Resources (7.5 ECTS)
BI3061 Biological Oceanography (7.5 ECTS)
Mandatory courses for the second year:
Semester 3
Specialization: NTNU/(HI (UoI): Natural Resources and Supply Chain Management
IÐN110F Production Planning (7.5 ECTS)
IÐN116F Supply Chain Management (7.5 ECTS)
or
Specialization: NTNU/DTU: Natural Resources and Industrial Production
23501 Biological Quality - Pre-harvest Impact on Post-harvest Product Quality (5 ECTS)
23DT Aquatic Food Microbiology – (5 ECTS)
23DT Food Quality - Preserving high quality throughout the production (5 ECTS)
Semester 4
Master Thesis