Principles of Raw Materials in Food ProcessingLaajuus (4 cr)
Code: 8B00DA96
Objective
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.
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production.
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Enrollment
22.04.2024 - 04.09.2024
Timing
09.09.2024 - 18.12.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Matti Leppälehto
Responsible person
Juuso Kumpulainen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
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.
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production.
Materials
Course materials
Teaching methods
Laboratory excercises
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Assessment methods and criteria
Participation in laboratory exercises and reporting the exercises
Assessment criteria, good (3)
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
Assessment criteria, excellent (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 a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, approved/failed
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.
Enrollment
17.04.2023 - 11.10.2023
Timing
04.11.2023 - 25.02.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 50. Open UAS: 0.)
- Pienryhmä 2 (Size: 50. Open UAS: 0.)
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Education groups
- Small group 1
- Small group 2
Objective
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.
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production.
Materials
Course materials
Teaching methods
Laboratory excercises
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Assessment methods and criteria
Participation in laboratory exercises and reporting the exercises
Assessment criteria, good (3)
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
Assessment criteria, excellent (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 a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, approved/failed
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.