Food ChemistryLaajuus (5 op)
Tunnus: 8B00DA79
Osaamistavoitteet
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.
Esitietovaatimukset
Chemistry basics and laboratory work
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.
Ilmoittautumisaika
22.04.2024 - 04.09.2024
Ajoitus
26.08.2024 - 18.12.2024
Laajuus
5 op
Yksikkö
SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Sarita Ventelä
Ajoitusryhmät
- Pienryhmä 1 (Koko: 16. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 16. Avoin AMK: 0.)
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 2
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
Ilmoittautumisaika
17.04.2023 - 29.09.2023
Ajoitus
25.09.2023 - 17.12.2023
Laajuus
5 op
Yksikkö
SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Sarita Ventelä
Ajoitusryhmät
- ryhmä 1 (Koko: 18. Avoin AMK: 0.)
- ryhmä 2 (Koko: 18. Avoin AMK: 0.)
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- ryhmä 1
- ryhmä 2
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.
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