Opinto-opas

Tavoitteet

The student broadens the knowledge of plant production to crops and techniques outside the conventional main field crops. The student knows the basics of cultivation of some special field and horticultural crops and have an opportunity to get familiar with some different production methods such as container cultivation, urban cultivation, glasshouse production or agro-forest cultivation. They get to know cultivation and harvesting techniques, storage technology and preparation for sale and market of the crops.

Sisältö

- Topical special crops
- Cultivation techniques
- Harvest quality
- Market demand
- Specialized plant production methods

Oppimateriaalit

Materials to be demonstrated in the course, such as project and research results, journal articles, and videos.”

Opetusmenetelmät

Project Work:
Introductory Lectures
Information Retrieval Section
Company Collaboration
Independent Project Work
Personal Guidance
Project Presentation

Opiskelijan ajankäyttö ja kuormitus

Project Supervision Sessions: 1 ECTS
Independent Work: 2 ECTS
Peer and Self-Assessments: 1 ECTS
Project Presentation: 1 ECTS

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student identifies special crops and determines their cultivation potential. The student explains the main elements of the special crop cultivation technique and lists the factors affecting the quantity and quality of the crop yield.

Arviointikriteerit, hyvä (3)

The student defines a special plant concept and compares their cultivation possibilities. The student summarizes the cultivation techniques of the special plants and assesses the factors affecting the quantity and quality of the crop yield.

Arviointikriteerit, kiitettävä (5)

The student justifies the concept of a special plant and analyzes and draws conclusions about the possibilities of their cultivation. The student is interested in the cultivation techniques of special plants and compares them with each other. The student analyzes the factors affecting the quantity and quality of the crop yield.

Arviointimenetelmät ja arvioinnin perusteet

“Continuous Assessment, Peer Assessment, Self-Assessment, and Final Project Grade.

Tavoitteet

Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.

Sisältö

Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging

Oppimateriaalit

Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Opettajan materiaalit

Opetusmenetelmät

Luennot ja harjoitustyöt

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Tehtävät ja tentti

Esitietovaatimukset

Packaging Technology
Food Microbiology and Process Hygiene

Tavoitteet

The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.

Sisältö

- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production

Oppimateriaalit

Dewulf, J., & Van Immerseel, F. (2020). Biosecurity in Animal Production and Veterinary Medicine: From principles to practice. CABI.
Muu opettajan osoittama ja tuottama materiaali.

Opetusmenetelmät

Luennot
Oppimistehtävät

Opiskelijan ajankäyttö ja kuormitus

Yhteensä 130 h. Lectures 60 h, independent studies 70 h.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.

Arviointikriteerit, hyvä (3)

The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.

Arviointikriteerit, kiitettävä (5)

The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.

Arviointimenetelmät ja arvioinnin perusteet

Aktiivinen osallistuminen opetukseen.
Hyväksytysti suoritetut tehtävät.
Tentti.

Tavoitteet

Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.

Sisältö

Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes

Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology

Oppimateriaalit

Opiskelumateriaali
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering
and other material provided by teacher

Opetusmenetelmät

Luennot, harjoitustehtävät

Opiskelijan ajankäyttö ja kuormitus

työmäärä yhteensä 80 h
- työjärjestyksessä olevaa 20 h
- itsenäistä opiskelua 60 h

Lisätietoja opiskelijoille

Opintojakson suoritettuaan opiskelija
- osaa määritellä tärkeimmät biomolekyylien rakenteet (DNA, RNA, proteiinien ja hiilihydraattien) ja tuntee niiden merkityksen eläville soluille
- osaa käyttää tietojaan bio- ja elintarviketeknisiä prosesseja ja tuotteita suunniteltaessa
- osaa luetella keskeisimmät biotekniset valmistusprosessit ja niihin liittyvät laiteratkaisut, mittaukset, mallinnuksen ja jälkikäsittelymenetelmät
- osaa laskea kasvua, tuotteenmuodostusta ja ravinteiden kulutusta kuvaavia kuvaavia parametreja

Edeltävät opinnot / Suositellut valinnaiset opinnot
Mikrobiologia, Epäorgaaninen ja orgaaninen kemia

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Arviointikriteerit, hyvä (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices

Arviointimenetelmät ja arvioinnin perusteet

Arviointimenetelmät
Tentti ja harjoitukset

Arviointikriteerit, tyydyttävä (1-2)

Tyydyttävä (1…2): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot. Opiskelija tuntee ja hallitsee tyydyttävässä määrin aiheeseen liittyvät peruskäsitteet ja menetelmät.

Arviointikriteerit, hyvä (3-4)

Hyvä (3…4): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten kysymysten ratkaisemisessa. Hän kykenee yhdistämään oppimansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Kiitettävä (5): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä osaa soveltaa niitä tavanomaisten kysymysten ratkaisemisessa. Hän on osoittanut kykyä luoda aihepiirin puitteissa uusia merkityksiä ja ajatuksia aiemmin oppimaansa soveltaen

Esitietovaatimukset

Chemistry and Laboratory Works
Food microbiology and process hygiene

Tavoitteet

Upon completion of the course, the student is able to interpret and explain basic chemical phenomena. The student is able to use the periodic table and other most common chemistry tables. The student is able to write and read reaction equations and calculate related calculations. The student is able to calculate the concentrations of mixtures and knows the factors that affect the balance of a chemical reaction. The student is able to distinguish acids and bases from each other on the basis of chemical structure and knows the properties of acids and bases and is able to perform basic calculations related to them. The student is able to classify organic hydrocarbon compounds into their own functional groups and name the most important reactions in organic chemistry.

After laboratory practices the student:
- is able to work in the chemical laboratory
- know safe and careful working practices in the chemical laboratory
- be familiar with the different methods of analysis in the chemical laboratory
- be able to develop and evaluate report about received test results and on the basis of its analysis.

Sisältö

The course includes both an inorganic and organic chemistry phenomena:
- periodic table
- elements, atoms and ions
- chemical bonding
- identifying and writing formulas for chemical compounds
- reading and writing reaction equations
- acids, bases, pH, neutralization
- oxidation and reduction
- electrochemical voltage series
- chemical calculations
- functional groups of organic chemistry and naming criteria
- basic reactions of organic compounds

Contents of the laboratory practices:

- Titration, spectrophotometric and chromatographic methods
- Writing reports and calculations in analytic and organic chemistry

Oppimateriaalit

General Chemistry. 2020. Fiscal, Rainer Roldan, author. (e-book)
Material shared in Moodle

Opetusmenetelmät

lectures and laboratory practices

Toteutuksen valinnaiset suoritustavat

Individual exams and Laboratory practices in groups + reports

Opiskelijan ajankäyttö ja kuormitus

Total work of student 135h
Theoretical lectures and laboratory work,
Independent studying

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Arviointikriteerit, hyvä (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Tavoitteet

The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.

Sisältö

- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.

Arviointikriteerit, hyvä (3)

The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.

Arviointikriteerit, kiitettävä (5)

The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.

Esitietovaatimukset

Nordic Environment as Food Raw Material Source

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
- be able to analyze the thermodynamic properties of materials and solid bodies with equilibrium models
- be able to interpret thermal and electrical laws as approximate empirical descriptions
- is able to analyze electrostatic interactions between electric fields and charged particles
- be able to solve even complicated DC circuits
- be able to identify electricity production and transmission processes, such as the use of three-phase power, transformer, generator and induction motor operation
- be able to evaluate his/her skills on thermal and electrical physics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Basics of thermal physics
- Electrostatics
- Direct current
- Alternating current
- Basics of magnetism

Oppimateriaalit

Benson: University Physics. Revised Edition (Wiley)
Upadhyaya: University Physics, ebook (Himalaya Pub. House)
Bhat: University Physics, ebook (Alpha Science International)
Technical formulas, reference book (Tammertekniikka)
Lecture notes

Opetusmenetelmät

Lectures and exercises. Independent studying.

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the basic concepts and methods of both electricity and thermal physics. The student is able to apply electricity and thermal physics to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Tavoitteet

Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.

Sisältö

Mass and energy balances

Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps

Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology

Oppimateriaalit

Luentomateriaalit

Opetusmenetelmät

Luennot ja harjoitukset

Opiskelijan ajankäyttö ja kuormitus

Työmäärä 135 tuntia joista 48h luentoja

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Tentti ja tehtävät

Arviointikriteerit, tyydyttävä (1-2)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3-4)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Esitietovaatimukset

Mechanics
Electrical and Thermal Physics

Tavoitteet

Upon competition of the course students will
- be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
- know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
- be able to analyze the important nutrients occurring in food.

Sisältö

The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarized with functional foods and evaluations using the senses.

Oppimateriaalit

Material shared by a teacher

Opetusmenetelmät

Theory lecures and Laboratory practices

Tenttien ajankohdat ja uusintamahdollisuudet

Final test
2x re-examination

Opiskelijan ajankäyttö ja kuormitus

Lectures 9x2h
Laboratory practices 3x 4h
Assignments & reports + independent work 105h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Arviointikriteerit, hyvä (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Esitietovaatimukset

Chemistry basics and laboratory work

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Aika ja paikka

Kurssin tunnit pidetään keväällä 2025.

Oppimateriaalit

Luennoilla esitetty materiaali + e-kirjastosta saatava kurssikirja.
Tentittavään materiaaliin kuuluu lisäksi alla mainitut artikkelit ja kirjakappale:
- Importance of Yeasts and Lactic Acid Bacteria in Food Processing kirjasta Food Processing: Strategies for Quality Assessment (löytyy kurssisivulla; täydelliset viitetiedot: Erten, H., A?irman, B., Gündüz, C., Çar?anba, E., Sert, S., Bircan, S. & Tangüler, H. 2014. Importance … food processing. In: Malik, A., Erginkaya, Z., Ahmad, S. & Erten, H. (Eds). Food processing: strategies for quality assessment. New York: Springer. p. 351–378. DOI: 10.1007/978-1-4939-1378-7_14)
Wirtanen, G. 2017. Biofilm formation on process surfaces. Renhetsteknik 46:1, 20-21.
Wirtanen, G. 2017. Prevention and control of biofilm formation. Renhetsteknik 46:2, 7-11.
Wirtanen, G. 2017. Common pathogens in biofilms. Renhetsteknik 46:3, 6-11.
... tai muu vastaava kirjallisuus josta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.

Opetusmenetelmät

Kurssi toteutetaan englannin kielellä ja opetus koostuu:
- luennoista sekä
- laboratorioharjotuksi.
Lisäksi opiskelijat osallistuvat astaktiivisesti patogeeniesityksen tekoon ja toisen patogeeni esityksen opponointiin ryhmätöinä.

Lähiopetus

Harjoittelu- ja työelämäyhteistyö

-

Tenttien ajankohdat ja uusintamahdollisuudet

Englanninkielinen tentti pidetään toukokuussa 2025 EXAM-luokassa. Ajankohta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.

Kansainvälisyys

-

Toteutuksen valinnaiset suoritustavat

-

Opiskelijan ajankäyttö ja kuormitus

Kokonaistuntimäärä: 135 h
- josta 50 h lähiopetuksessa (luentoja n. 30 h ja laboratoriotyötunnit 20 h)
- josta 85 h on omaaloitteista opiskelua

Sisällön jaksotus

Opetus on keväällä 2025.

Lisätietoja opiskelijoille

Opintojakso toteutetaan englanninkielellä. Opintojakso suoritetaan tenttimällä ja täyttämällä laboratorioraportti. Esitietona tenttimiselle on patogeenityön suorittaminen hyväksytysti eli opintojakson suorittaminen edellyttää aktiivista osallistumista patogeeniryhmätyöhön, ryhmätyön esittämistä ja toisen ryhmätyön opponointia. Yllämainittujen tehtävien jälkeen opiskelija saa osallistua kirjalliseen tenttiin. Mikrobiologiset laboratoriotyöt (2 op) on osaa tätä kurssia.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Arviointimenetelmät ja arvioinnin perusteet

Kurssin arvosana perustuu kirjallisen tentin tulokseen (60%) ja laboratoriotyöskentelyyn raportointineen (40%).

Hylätty (0)

Opiskelija ei hallitsee mikrobiologian peruskäsitteitä eikä menetelmiä. Toinen syy hylättyyn arvosanaan on ettei opiskelija ole suorittanut mainitut ryhmätyöt hyväksytysti.

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija tuntee ja hallitsee tyydyttävässä määrin mikrobiologian peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten ongelmien ratkaisemisessa.

Arviointikriteerit, hyvä (3-4)

Opiskelija tuntee hyvin mikrobiologiaan liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten haasteiden ratkaisemisessa. Opiskelija pystyy esittämään tuloksia selkeästi. Hän kykenee yhdistämään oppimaansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Opiskelija tuntee kiitettävästi mikrobiologiaan liittyvät käsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten kysymysten ja haasteiden ratkaisemisessa. Lisäksi opiskelija pystyy esittämään tuloksia selkeästi sekä esittämään johtopäätöksiä. Hän osoittaa innovatiivisuutta soveltaen oppimaansa.

Tavoitteet

The student can explain the concepts and operations of the supply chain. The student can apply the principles of the cost and financial accounting. She/he can estimate the profitability related to the food supply chain. She/he can calculate the profitability of investments and be familiar with the funding. The student can explain the basic concepts relating to the role of strategic management.

Sisältö

- strategic management
- accounting
- calculation of profitability
- supply chain management
- procurement
- production management
- ERP
- inventory management
- transportation

Oppimateriaalit

Strateginen johtaminen -Mika Kamensky
Jormakka, R., Koivusalo, K., Lappalainen, J., & Niskanen, M. (2021). Laskentatoimi (7., uudistettu painos.). Edita.
Knüpfer, S., & Puttonen, V. (2018). Moderni rahoitus (10., uudistettu painos.). Alma.
Syvänperä, O., & Lindfors, H. (2014). Pk-yrityksen budjetointi ja raportointi käytännönläheisesti (4., uudistettu painos.). Helsingin seudun kauppakamari.
Luentomateriaali

Opetusmenetelmät

Luennot, harjoitustehtävät

Opiskelijan ajankäyttö ja kuormitus

8 x 27h = 216h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can explain the basic principles of supply chain management, strategic management and accounting. Student can describe these concepts satisfactorily and is familiar with practical applications.

Arviointikriteerit, hyvä (3)

The student has the basic command of the theoretical foundations of supply chain management, strategic management and accounting, and is able to describe them well. The student has the good command of the practical applications.

Arviointikriteerit, kiitettävä (5)

The student can clearly describe theories of supply chain management, strategic management and accounting. She/he has the excellent command of practical applications of supply chain management, strategic management and accounting.

Arviointimenetelmät ja arvioinnin perusteet

Harjoitustehtävät
Tentti

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot. Opiskelija tuntee ja hallitsee tyydyttävässä määrin aiheeseen liittyvät peruskäsitteet ja menetelmät.

Arviointikriteerit, hyvä (3-4)

Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten kysymysten ratkaisemisessa. Hän kykenee yhdistämään oppimansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä osaa soveltaa niitä tavanomaisten kysymysten ratkaisemisessa. Hän on osoittanut kykyä luoda aihepiirin puitteissa uusia merkityksiä ja ajatuksia aiemmin oppimaansa soveltaen.

Esitietovaatimukset

Business and entrepreneurship

Tavoitteet

Students are able to define the specific characteristics of dairy, meat, fish, cereal and vegetable products as raw materials and the possibilities of utilizing different components.
Students are able to define the main processing methods of dairy, meat, fish, cereal and vegetable products.

Sisältö

Composition of raw materials and quality factors
Manufacture of sour milk products, ice cream, cheeses, butter and spreads
Basic processes of slaughter, meat cutting, meat processing and production of meat products
Fish processing
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables

Opetusmenetelmät

Kurssimateriaalit

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 351 h
- mistä työjärjestyksessä olevaa opiskelua: 130 h
- mistä itsenäistä opiskelua: 221 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

Arviointikriteerit, hyvä (3)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Tehtävät ja tentit. Osallistuminen laboratorio harjoituksiin sekä niiden raportointi

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija on tehnyt kurssilla annetut tehtävät. Opiskelija tietää ja ymmärtää aiheiden peruskäsitteet ja menetelmät ja osaa soveltaa niitä tavallisiin ongelmiin

Arviointikriteerit, hyvä (3-4)

Opiskelija on osallistunut aktiivisesti kurssilla annettuihin tehtäviin. Opiskelija tuntee aiheiden käsitteet ja menetelmät ja osaa soveltaa niitä erilaisiin ongelmiin. Opiskelija osaa löytää uusia merkityksiä soveltaessaan oppimaansa.

Arviointikriteerit, kiitettävä (5)

Opiskelija on osallistunut aktiivisesti kurssilla annettuihin tehtäviin. Opiskelija tuntee aiheiden käsitteet ja menetelmät ja osaa soveltaa niitä erilaisiin ongelmiin. Opiskelija osaa yhdistää kertyneet tiedot ja taidot aikaisempiin kokemuksiin aiheesta.

Esitietovaatimukset

Food Microbiology and Process Hygiene
Food Technology Basic
Food Chemistry

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
- be able to build and solve physical models that describe different mechanical phenomena
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to analyze the motion of solid bodies and fluids, and to understand the empirical nature of the physical science
- be able to evaluate his/her skills on mechanics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Kinematics
- Newton's laws
- Work, power, energy, impulse
- Linear momentum
- Rotary movement
- Mechanics of solids and fluid

Oppimateriaalit

Benson, University Physics. Revised Edition (Wiley)

Upadhyaya, University Physics, ebook (Himalaya Pub. House)

Bhat, University Physics, ebook (Alpha Science International)

Technical Formulas, reference book (Tammertekniikka)

Lecture notes

Opetusmenetelmät

Lectures and excercises, independent studying

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 32 h, autonomous studies 48 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the mechanical basic concepts and methods, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Tavoitteet

The student knows the origin of Finnish food and the northern environmental production conditions and possibilities to be able to combine this knowledge with future studies on processes of primary production, food industry, trade and services. The student can identify changes in the food chain in action in recent years and understand the importance of change in the future. The students also get familiar with circular economy and bioeconomy, especially the role of Finnish nature and forest.

Sisältö

-Finnish food system and its operating environment
-circular economy and bioeconomy as concepts
-the most typical by products of food chain and forests

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student masters the key principles of bioeconomy and Finnish food system and can compare them to the systems of the student’s own country. Satisfactory completion of the course requires that the student has successfully written and reported all the given tasks and completed an examination which focuses on the general principles of food system and bioeconomy.

Arviointikriteerit, hyvä (3)

The student masters the main principles of Finnish food system and bioeconomy in most parts

Arviointikriteerit, kiitettävä (5)

The student masters the main principles of Finnish food system and bioeconomy in all parts can explain the role of these in a global perspective and is able to make assessments of future perspectives.

Tavoitteet

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Sisältö

Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment

Oppimateriaalit

Opettajan materiaalit.

Opetusmenetelmät

Luennot, harjoitukset ja tehtävät.

Tenttien ajankohdat ja uusintamahdollisuudet

Tentti kurssin mukaisena ajankohtana ja uusinta oppilaitoksen käytännön mukaan.

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 81 h
- mistä työjärjestyksessä olevaa opiskelua: 30 h
- mistä itsenäistä opiskelua: 51 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.

Arviointikriteerit, hyvä (3)

The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Arviointimenetelmät ja arvioinnin perusteet

Tentti, sekä harjoitus/laboratoriotyöt ja niiden raportointi.

Tavoitteet

Upon completion of the course, student will
- be able to use the common tools and methods used in the research of technology
- be able to identify restrictions of the basic experimental research tools
- become familiar with the experimental data acquisition and are able to make controlled measurements
- be able to process results and to evaluate measurement methods and reliability of the results
- be able to analyze results with computer-assisted mathematical tools
- be able to form a scientific report based on the received measurements and their analysis by using a word processing program
- be able to build the relationship between theoretical knowledge and practical knowledge of physics
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work

Sisältö

Laboratory experiments from different areas of physics and engieering

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.

Arviointikriteerit, hyvä (3)

The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical repor

Arviointikriteerit, kiitettävä (5)

The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report

Tavoitteet

The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Recommended optional program components
The student advisor will recommend optional program components for each student based on their individual study plan.

Sisältö

Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production.

Oppimateriaalit

Kurssimateriaalit

Opetusmenetelmät

Laboratorio harjoitukset

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h
- mistä työjärjestyksessä olevaa opiskelua: 40 h
- mistä itsenäistä opiskelua: 68 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student is able to find new meanings when applying what they have learned.

Arviointikriteerit, kiitettävä (5)

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointimenetelmät ja arvioinnin perusteet

Osallistuminen laboratorio harjoituksiin sekä niiden raportointi

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija on tehnyt kurssilla annetut tehtävät. Opiskelija tietää ja ymmärtää aiheiden peruskäsitteet ja menetelmät ja osaa soveltaa niitä tavallisiin ongelmiin

Arviointikriteerit, hyvä (3-4)

Opiskelija on osallistunut aktiivisesti kurssilla annettuihin tehtäviin. Opiskelija tuntee aiheiden käsitteet ja menetelmät ja osaa soveltaa niitä erilaisiin ongelmiin. Opiskelija osaa löytää uusia merkityksiä soveltaessaan oppimaansa.

Arviointikriteerit, kiitettävä (5)

Opiskelija on osallistunut aktiivisesti kurssilla annettuihin tehtäviin. Opiskelija tuntee aiheiden käsitteet ja menetelmät ja osaa soveltaa niitä erilaisiin ongelmiin. Opiskelija osaa yhdistää kertyneet tiedot ja taidot aikaisempiin kokemuksiin aiheesta.

Tavoitteet

Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of statistical analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.

Sisältö

- implementation of basic research concepts and methods
- web search, databases and information sources of the field
- evaluation and developing of the information retrieval, evaluation and use of the information
- basics of statistical mathematics and statistics
- compilation of statistical research project

Arviointiasteikko

1-5

Arviointikriteeri, hyväksytty/hylätty

The student participates actively and returns the tasks acceptably. The student can acquire information. The student knows the basic concepts of the statistics and can manage the quantitative research. The student is familiar with the thesis process.

Esitietovaatimukset

Introduction to Research and Development
Introduction to Project Work

Tavoitteet

The student can describe a food loss globally at different stages of the food chain, environmental and regulatory considerations of food packages and side streams of food industry. The student can analyse the wholeness of the global food system and to estimate its sustainability on the life cycle analysis. The student can assess the role of consumer involvement in developing the sustainable food system

The student gets readiness to the problem solving.

Sisältö

- Global food system
- Life cycle analysis
- Definition of the food loss
- Reasons and reducing means for the food loss in Finland and globally
- Packages of food products and their environmental effects
- Sidestreams of food industry
- Consumer involvement

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can explain the basic principles of global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. Student can describe these concepts satisfactorily and are familiar with practical applications.

Arviointikriteerit, hyvä (3)

The student can clearly describe global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. and are able to describe them well. The student has the good command of the practical applications.

Arviointikriteerit, kiitettävä (5)

The student can clearly describe and analyse the global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. She/he has the excellent command of practical applications.

Tavoitteet

Upon completion of the course, student will
- be able to use the common tools and methods used in the research of technology
- be able to identify restrictions of the basic experimental research tools
- become familiar with the experimental data acquisition and are able to make controlled measurements
- be able to process results and to evaluate measurement methods and reliability of the results
- be able to analyze results with computer-assisted mathematical tools
- be able to form a scientific report based on the received measurements and their analysis by using a word processing program
- be able to build the relationship between theoretical knowledge and practical knowledge of physics
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work

Sisältö

Laboratory experiments from different areas of physics and engieering

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.

Arviointikriteerit, hyvä (3)

The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical repor

Arviointikriteerit, kiitettävä (5)

The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
- be able to analyze the thermodynamic properties of materials and solid bodies with equilibrium models
- be able to interpret thermal and electrical laws as approximate empirical descriptions
- is able to analyze electrostatic interactions between electric fields and charged particles
- be able to solve even complicated DC circuits
- be able to identify electricity production and transmission processes, such as the use of three-phase power, transformer, generator and induction motor operation
- be able to evaluate his/her skills on thermal and electrical physics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Basics of thermal physics
- Electrostatics
- Direct current
- Alternating current
- Basics of magnetism

Oppimateriaalit

Benson: University Physics. Revised Edition (Wiley)
Upadhyaya: University Physics, ebook (Himalaya Pub. House)
Bhat: University Physics, ebook (Alpha Science International)
Technical formulas, reference book (Tammertekniikka)
Lecture notes

Opetusmenetelmät

Lectures and exercises. Independent studying.

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the basic concepts and methods of both electricity and thermal physics. The student is able to apply electricity and thermal physics to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Tavoitteet

Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of statistical analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.

Sisältö

- implementation of basic research concepts and methods
- web search, databases and information sources of the field
- evaluation and developing of the information retrieval, evaluation and use of the information
- basics of statistical mathematics and statistics
- compilation of statistical research project

Arviointiasteikko

1-5

Arviointikriteeri, hyväksytty/hylätty

The student participates actively and returns the tasks acceptably. The student can acquire information. The student knows the basic concepts of the statistics and can manage the quantitative research. The student is familiar with the thesis process.

Esitietovaatimukset

Introduction to Research and Development
Introduction to Project Work

Tavoitteet

The student broadens the knowledge of plant production to crops and techniques outside the conventional main field crops. The student knows the basics of cultivation of some special field and horticultural crops and have an opportunity to get familiar with some different production methods such as container cultivation, urban cultivation, glasshouse production or agro-forest cultivation. They get to know cultivation and harvesting techniques, storage technology and preparation for sale and market of the crops.

Sisältö

- Topical special crops
- Cultivation techniques
- Harvest quality
- Market demand
- Specialized plant production methods

Oppimateriaalit

Materials to be demonstrated in the course, such as project and research results, journal articles, and videos.”

Opetusmenetelmät

Project Work:
Introductory Lectures
Information Retrieval Section
Company Collaboration
Independent Project Work
Personal Guidance
Project Presentation

Opiskelijan ajankäyttö ja kuormitus

Project Supervision Sessions: 1 ECTS
Independent Work: 2 ECTS
Peer and Self-Assessments: 1 ECTS
Project Presentation: 1 ECTS

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student identifies special crops and determines their cultivation potential. The student explains the main elements of the special crop cultivation technique and lists the factors affecting the quantity and quality of the crop yield.

Arviointikriteerit, hyvä (3)

The student defines a special plant concept and compares their cultivation possibilities. The student summarizes the cultivation techniques of the special plants and assesses the factors affecting the quantity and quality of the crop yield.

Arviointikriteerit, kiitettävä (5)

The student justifies the concept of a special plant and analyzes and draws conclusions about the possibilities of their cultivation. The student is interested in the cultivation techniques of special plants and compares them with each other. The student analyzes the factors affecting the quantity and quality of the crop yield.

Arviointimenetelmät ja arvioinnin perusteet

“Continuous Assessment, Peer Assessment, Self-Assessment, and Final Project Grade.

Tavoitteet

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Sisältö

Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment

Oppimateriaalit

Opettajan materiaalit.

Opetusmenetelmät

Luennot, harjoitukset ja tehtävät.

Tenttien ajankohdat ja uusintamahdollisuudet

Tentti kurssin mukaisena ajankohtana ja uusinta oppilaitoksen käytännön mukaan.

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 81 h
- mistä työjärjestyksessä olevaa opiskelua: 30 h
- mistä itsenäistä opiskelua: 51 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.

Arviointikriteerit, hyvä (3)

The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Arviointimenetelmät ja arvioinnin perusteet

Tentti, sekä harjoitus/laboratoriotyöt ja niiden raportointi.

Tavoitteet

Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.

Sisältö

Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes

Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology

Oppimateriaalit

Opiskelumateriaali
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering
and other material provided by teacher

Opetusmenetelmät

Luennot, harjoitustehtävät

Opiskelijan ajankäyttö ja kuormitus

työmäärä yhteensä 80 h
- työjärjestyksessä olevaa 20 h
- itsenäistä opiskelua 60 h

Lisätietoja opiskelijoille

Opintojakson suoritettuaan opiskelija
- osaa määritellä tärkeimmät biomolekyylien rakenteet (DNA, RNA, proteiinien ja hiilihydraattien) ja tuntee niiden merkityksen eläville soluille
- osaa käyttää tietojaan bio- ja elintarviketeknisiä prosesseja ja tuotteita suunniteltaessa
- osaa luetella keskeisimmät biotekniset valmistusprosessit ja niihin liittyvät laiteratkaisut, mittaukset, mallinnuksen ja jälkikäsittelymenetelmät
- osaa laskea kasvua, tuotteenmuodostusta ja ravinteiden kulutusta kuvaavia kuvaavia parametreja

Edeltävät opinnot / Suositellut valinnaiset opinnot
Mikrobiologia, Epäorgaaninen ja orgaaninen kemia

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Arviointikriteerit, hyvä (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices

Arviointimenetelmät ja arvioinnin perusteet

Arviointimenetelmät
Tentti ja harjoitukset

Arviointikriteerit, tyydyttävä (1-2)

Tyydyttävä (1…2): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot. Opiskelija tuntee ja hallitsee tyydyttävässä määrin aiheeseen liittyvät peruskäsitteet ja menetelmät.

Arviointikriteerit, hyvä (3-4)

Hyvä (3…4): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten kysymysten ratkaisemisessa. Hän kykenee yhdistämään oppimansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Kiitettävä (5): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä osaa soveltaa niitä tavanomaisten kysymysten ratkaisemisessa. Hän on osoittanut kykyä luoda aihepiirin puitteissa uusia merkityksiä ja ajatuksia aiemmin oppimaansa soveltaen

Esitietovaatimukset

Chemistry and Laboratory Works
Food microbiology and process hygiene

Tavoitteet

Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.

Sisältö

Mass and energy balances

Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps

Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology

Oppimateriaalit

Luentomateriaalit

Opetusmenetelmät

Luennot ja harjoitukset

Opiskelijan ajankäyttö ja kuormitus

Työmäärä 135 tuntia joista 48h luentoja

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Tentti ja tehtävät

Arviointikriteerit, tyydyttävä (1-2)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3-4)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Esitietovaatimukset

Mechanics
Electrical and Thermal Physics

Tavoitteet

Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.

Sisältö

Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging

Oppimateriaalit

Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Opettajan materiaalit

Opetusmenetelmät

Luennot ja harjoitustyöt

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Tehtävät ja tentti

Esitietovaatimukset

Packaging Technology
Food Microbiology and Process Hygiene

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Aika ja paikka

Kurssin tunnit pidetään keväällä 2025.

Oppimateriaalit

Luennoilla esitetty materiaali + e-kirjastosta saatava kurssikirja.
Tentittavään materiaaliin kuuluu lisäksi alla mainitut artikkelit ja kirjakappale:
- Importance of Yeasts and Lactic Acid Bacteria in Food Processing kirjasta Food Processing: Strategies for Quality Assessment (löytyy kurssisivulla; täydelliset viitetiedot: Erten, H., A?irman, B., Gündüz, C., Çar?anba, E., Sert, S., Bircan, S. & Tangüler, H. 2014. Importance … food processing. In: Malik, A., Erginkaya, Z., Ahmad, S. & Erten, H. (Eds). Food processing: strategies for quality assessment. New York: Springer. p. 351–378. DOI: 10.1007/978-1-4939-1378-7_14)
Wirtanen, G. 2017. Biofilm formation on process surfaces. Renhetsteknik 46:1, 20-21.
Wirtanen, G. 2017. Prevention and control of biofilm formation. Renhetsteknik 46:2, 7-11.
Wirtanen, G. 2017. Common pathogens in biofilms. Renhetsteknik 46:3, 6-11.
... tai muu vastaava kirjallisuus josta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.

Opetusmenetelmät

Kurssi toteutetaan englannin kielellä ja opetus koostuu:
- luennoista sekä
- laboratorioharjotuksi.
Lisäksi opiskelijat osallistuvat astaktiivisesti patogeeniesityksen tekoon ja toisen patogeeni esityksen opponointiin ryhmätöinä.

Lähiopetus

Harjoittelu- ja työelämäyhteistyö

-

Tenttien ajankohdat ja uusintamahdollisuudet

Englanninkielinen tentti pidetään toukokuussa 2025 EXAM-luokassa. Ajankohta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.

Kansainvälisyys

-

Toteutuksen valinnaiset suoritustavat

-

Opiskelijan ajankäyttö ja kuormitus

Kokonaistuntimäärä: 135 h
- josta 50 h lähiopetuksessa (luentoja n. 30 h ja laboratoriotyötunnit 20 h)
- josta 85 h on omaaloitteista opiskelua

Sisällön jaksotus

Opetus on keväällä 2025.

Lisätietoja opiskelijoille

Opintojakso toteutetaan englanninkielellä. Opintojakso suoritetaan tenttimällä ja täyttämällä laboratorioraportti. Esitietona tenttimiselle on patogeenityön suorittaminen hyväksytysti eli opintojakson suorittaminen edellyttää aktiivista osallistumista patogeeniryhmätyöhön, ryhmätyön esittämistä ja toisen ryhmätyön opponointia. Yllämainittujen tehtävien jälkeen opiskelija saa osallistua kirjalliseen tenttiin. Mikrobiologiset laboratoriotyöt (2 op) on osaa tätä kurssia.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Arviointimenetelmät ja arvioinnin perusteet

Kurssin arvosana perustuu kirjallisen tentin tulokseen (60%) ja laboratoriotyöskentelyyn raportointineen (40%).

Hylätty (0)

Opiskelija ei hallitsee mikrobiologian peruskäsitteitä eikä menetelmiä. Toinen syy hylättyyn arvosanaan on ettei opiskelija ole suorittanut mainitut ryhmätyöt hyväksytysti.

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija tuntee ja hallitsee tyydyttävässä määrin mikrobiologian peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten ongelmien ratkaisemisessa.

Arviointikriteerit, hyvä (3-4)

Opiskelija tuntee hyvin mikrobiologiaan liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten haasteiden ratkaisemisessa. Opiskelija pystyy esittämään tuloksia selkeästi. Hän kykenee yhdistämään oppimaansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Opiskelija tuntee kiitettävästi mikrobiologiaan liittyvät käsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten kysymysten ja haasteiden ratkaisemisessa. Lisäksi opiskelija pystyy esittämään tuloksia selkeästi sekä esittämään johtopäätöksiä. Hän osoittaa innovatiivisuutta soveltaen oppimaansa.

Tavoitteet

Upon completion of the course, the student is able to interpret and explain basic chemical phenomena. The student is able to use the periodic table and other most common chemistry tables. The student is able to write and read reaction equations and calculate related calculations. The student is able to calculate the concentrations of mixtures and knows the factors that affect the balance of a chemical reaction. The student is able to distinguish acids and bases from each other on the basis of chemical structure and knows the properties of acids and bases and is able to perform basic calculations related to them. The student is able to classify organic hydrocarbon compounds into their own functional groups and name the most important reactions in organic chemistry.

After laboratory practices the student:
- is able to work in the chemical laboratory
- know safe and careful working practices in the chemical laboratory
- be familiar with the different methods of analysis in the chemical laboratory
- be able to develop and evaluate report about received test results and on the basis of its analysis.

Sisältö

The course includes both an inorganic and organic chemistry phenomena:
- periodic table
- elements, atoms and ions
- chemical bonding
- identifying and writing formulas for chemical compounds
- reading and writing reaction equations
- acids, bases, pH, neutralization
- oxidation and reduction
- electrochemical voltage series
- chemical calculations
- functional groups of organic chemistry and naming criteria
- basic reactions of organic compounds

Contents of the laboratory practices:

- Titration, spectrophotometric and chromatographic methods
- Writing reports and calculations in analytic and organic chemistry

Oppimateriaalit

General Chemistry. 2020. Fiscal, Rainer Roldan, author. (e-book)
Material shared in Moodle

Opetusmenetelmät

lectures and laboratory practices

Toteutuksen valinnaiset suoritustavat

Individual exams and Laboratory practices in groups + reports

Opiskelijan ajankäyttö ja kuormitus

Total work of student 135h
Theoretical lectures and laboratory work,
Independent studying

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Arviointikriteerit, hyvä (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
- be able to build and solve physical models that describe different mechanical phenomena
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to analyze the motion of solid bodies and fluids, and to understand the empirical nature of the physical science
- be able to evaluate his/her skills on mechanics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Kinematics
- Newton's laws
- Work, power, energy, impulse
- Linear momentum
- Rotary movement
- Mechanics of solids and fluid

Oppimateriaalit

Benson, University Physics. Revised Edition (Wiley)

Upadhyaya, University Physics, ebook (Himalaya Pub. House)

Bhat, University Physics, ebook (Alpha Science International)

Technical Formulas, reference book (Tammertekniikka)

Lecture notes

Opetusmenetelmät

Lectures and excercises, independent studying

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 32 h, autonomous studies 48 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the mechanical basic concepts and methods, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Tavoitteet

The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.

Sisältö

- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production

Oppimateriaalit

Dewulf, J., & Van Immerseel, F. (2020). Biosecurity in Animal Production and Veterinary Medicine: From principles to practice. CABI.
Muu opettajan osoittama ja tuottama materiaali.

Opetusmenetelmät

Luennot
Oppimistehtävät

Opiskelijan ajankäyttö ja kuormitus

Yhteensä 130 h. Lectures 60 h, independent studies 70 h.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.

Arviointikriteerit, hyvä (3)

The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.

Arviointikriteerit, kiitettävä (5)

The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.

Arviointimenetelmät ja arvioinnin perusteet

Aktiivinen osallistuminen opetukseen.
Hyväksytysti suoritetut tehtävät.
Tentti.

Tavoitteet

The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.

Sisältö

- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.

Arviointikriteerit, hyvä (3)

The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.

Arviointikriteerit, kiitettävä (5)

The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.