Basic ProcessesLaajuus (4 cr)
Code: 8B00DA94
Objective
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.
Content
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
Qualifications
Packaging Technology
Food Microbiology and Process Hygiene
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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
Enrollment
11.09.2024 - 05.01.2025
Timing
07.01.2025 - 27.04.2025
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Matti-Pekka Pasto
Student groups
-
AFE24Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
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.
Content
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
Materials
Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Techer materials
Teaching methods
Lectures and assignments
Student workload
Total work load of the course: 108 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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
Assessment methods and criteria
Assignments and exam
Qualifications
Packaging Technology
Food Microbiology and Process Hygiene
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
- Matti-Pekka Pasto
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
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.
Content
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
Materials
Fellows, P. J. Food processing technology: Principles and practice. Woodhead Publishing.
Techer materials
Teaching methods
Lectures and assignments
Student workload
Total work load of the course: 108 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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
Assessment methods and criteria
Assignments and exam
Qualifications
Packaging Technology
Food Microbiology and Process Hygiene
Enrollment
14.11.2022 - 15.01.2023
Timing
23.01.2023 - 30.04.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Merja Kyntäjä
- Ilmari Äijö
- Matti-Pekka Pasto
Responsible person
Ilmari Äijö
Student groups
-
AFE22BBachelor of Engineering, Agri-Food Engineering, full time studies
Objective
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.
Content
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
Materials
Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Techer materials
Teaching methods
Lectures and assignments
Student workload
Total work load of the course: 108 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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
Assessment methods and criteria
Assignments and exam
Qualifications
Packaging Technology
Food Microbiology and Process Hygiene
Enrollment
14.11.2022 - 15.01.2023
Timing
23.01.2023 - 30.04.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Ilmari Äijö
- Merja Kyntäjä
- Matti-Pekka Pasto
Responsible person
Ilmari Äijö
Student groups
-
AFE22ABachelor of Engineering, Agri-Food Engineering, full time studies
Objective
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.
Content
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
Materials
Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Techer materials
Teaching methods
Lectures and assignments
Student workload
Total work load of the course: 108 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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
Assessment methods and criteria
Assignments and exam
Qualifications
Packaging Technology
Food Microbiology and Process Hygiene