Beverage ProcessesLaajuus (5 cr)
Code: 8B00CX70
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Qualifications
Food Processes
Food Technology
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Materials
Saarela, A.M., Hyvönen, P., Määttälä, S., & von Wright, A (toim.) Elintarvikeprosessit (3. p.). Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan, & Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing.
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, P. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing.
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Enrollment
22.04.2024 - 04.09.2024
Timing
21.10.2024 - 18.12.2024
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
-
BIELI22
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Materials
Where appropriate:
Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Teaching methods
Lectures and laboratory work
Student workload
Lectures 20 h
Planning Excercises 8 h
Laboratory Exercises 16 h
Independent work 89 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Assessment criteria, good (3)
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 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 Processes
Food Technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
MBIELI22
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Teaching methods
Where appropriate:
Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Student workload
Lectures 20 h
Planning Excercises 12 h
Laboratory Exercises 16 h
Independent work 89 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Assessment criteria, good (3)
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 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 Processes
Food Technology
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Scheduling groups
- Pienryhmä 1 (Size: 20. Open UAS: 0.)
- Pienryhmä 2 (Size: 20. 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 evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Materials
Where appropriate:
Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Teaching methods
Lectures
Planning Excercises
Laboratory Exercises
Student workload
Lectures 20 h
Planning Excercises 12 h
Laboratory Exercises 16 h
Independent work 89 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Assessment criteria, good (3)
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 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 Processes
Food Technology