Siirry suoraan sisältöön

Basic ProcessesLaajuus (4 op)

Tunnus: 8B00DA94

Osaamistavoitteet

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

Esitietovaatimukset

Packaging Technology
Food Microbiology and Process Hygiene

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

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 28.04.2024

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Juuso Kumpulainen
  • Merja Kyntäjä
  • Matti-Pekka Pasto
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies

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. 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

Ilmoittautumisaika

14.11.2022 - 15.01.2023

Ajoitus

23.01.2023 - 30.04.2023

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Merja Kyntäjä
  • Ilmari Äijö
  • Matti-Pekka Pasto
Vastuuhenkilö

Ilmari Äijö

Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

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

Ilmoittautumisaika

14.11.2022 - 15.01.2023

Ajoitus

23.01.2023 - 30.04.2023

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Ilmari Äijö
  • Merja Kyntäjä
  • Matti-Pekka Pasto
Vastuuhenkilö

Ilmari Äijö

Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

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