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Food ProcessesLaajuus (5 cr)

Code: 8B00BS81

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

Food Technology
Food safety and microbiology / 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.

Materials

Fellows, P. J. (2022). Food Processing Technology - Principles and Practice (5. p.). Elsevier. https://app.knovel.com/hotlink/toc/id:kpFPTPPE38/food-processing-technology/food-processing-technology

Enrollment

11.11.2024 - 15.01.2025

Timing

07.01.2025 - 30.03.2025

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Ilmari Äijö
Scheduling groups
  • Pienryhmä 1 (Size: 0. Open UAS: 0.)
  • Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
  • BIELI23
    Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
  • Small group 1
  • Small group 2

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.
Materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 h
-Scheduled studies 32h
-Laboratory exercises 12h
-Self studies 91h

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

Lectures, assignments, laboratory practicals

Assessment criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene

Enrollment

22.04.2024 - 04.09.2024

Timing

26.08.2024 - 24.11.2024

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Ilmari Äijö
Scheduling groups
  • Pienryhmä 1 (Size: 50. Open UAS: 0.)
  • Pienryhmä 2 (Size: 50. Open UAS: 0.)
Student groups
  • BIELI22
Education groups
  • Small group 1
  • Small group 2

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.
Materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 h
-Scheduled studies 32h
-Laboratory exercises 12h
-Self studies 91h

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

Lectures, assignments, laboratory practicals

Assessment criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 19.11.2023

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Ilmari Äijö
Scheduling groups
  • Pienryhmä 1 (Size: 50. Open UAS: 0.)
  • Pienryhmä 2 (Size: 50. Open UAS: 0.)
Student groups
  • BIELI21
Education groups
  • Small group 1
  • Small group 2

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.
Materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 h
-Scheduled studies 32h
-Laboratory exercises 12h
-Self studies 91h

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

Lectures, assignments, laboratory practicals

Assessment criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 04.12.2023

Credits

5 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Ilmari Äijö
Scheduling groups
  • Lähialue (Size: 50. Open UAS: 0.)
  • Pitkä matka (Size: 50. Open UAS: 0.)
Student groups
  • MBIELI22
  • ELIKE23
Education groups
  • Short travel
  • Long travel

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

Food processing technology, P.J. Fellows
materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 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

Lectures, assignments, laboratory practicals

Assessment criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene

Enrollment

16.04.2022 - 07.09.2022

Timing

15.09.2022 - 11.12.2022

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Ilmari Äijö
Scheduling groups
  • Seinäjoki (Size: 30. Open UAS: 0.)
  • Pitkämatka (Size: 30. Open UAS: 0.)
Student groups
  • MBIELI21
Education groups
  • Seinäjoki
  • Pitkämatka

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

materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 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

Lectures, assignments, laboratory practicals

Assessment criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene

Enrollment

16.04.2022 - 07.09.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Jarmo Alarinta
  • Ilmari Äijö
Scheduling groups
  • Pienryhmä 1 (Size: 18. Open UAS: 0.)
  • Pienryhmä 2 (Size: 20. Open UAS: 0.)
Student groups
  • BIELI20
Education groups
  • Pienryhmä 1
  • Pienryhmä 2

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.
Materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 h
-Scheduled studies 32h
-Laboratory exercises 12h
-Self studies 91h

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

Lectures, assignments, laboratory practicals

Assessment criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene