Meat technologyLaajuus (5 cr)
Code: 8B00BI36
Objective
Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with meat products.
Content
- Animal species used for slaughter
- Slaughter
- Structure and composition of muscles
- Postmortem changes in meat
- Production of meat products
- Operations in meat industry
Qualifications
Food safety and microbiology or
Microbiology
Assessment criteria, satisfactory (1)
1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.
Assessment criteria, good (3)
3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Materials
Puolanne: Lihateknologia 1, Helsingin yliopisto
Lecturer's material
Enrollment
16.04.2022 - 18.09.2022
Timing
15.09.2022 - 11.12.2022
Credits
5 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Scheduling groups
- Seinäjoki (Size: 0. Open UAS: 0.)
- Pitkämatkalaiset (Size: 0. Open UAS: 0.)
Student groups
-
MBIELI21
Education groups
- Seinäjoki
- Pitkämatkalaiset
Objective
Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with meat products.
Content
- Animal species used for slaughter
- Slaughter
- Structure and composition of muscles
- Postmortem changes in meat
- Production of meat products
- Operations in meat industry
Materials
Lecturer's material
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Teaching methods
Lectures, tasks and pilot plant exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 35 h
- of which autonomous studies: 100 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.
Assessment criteria, good (3)
3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Passed exam and practical works
Qualifications
Food safety and microbiology or
Microbiology
Enrollment
19.04.2021 - 09.01.2022
Timing
10.01.2022 - 15.05.2022
Credits
5 op
RD proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Responsible person
Jukka Kauppila
Student groups
-
BIELI20
Objective
Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with meat products.
Content
- Animal species used for slaughter
- Slaughter
- Structure and composition of muscles
- Postmortem changes in meat
- Production of meat products
- Operations in meat industry
Materials
Lecturer's material
Teaching methods
Lectures, tasks and pilot plant exercises
Employer connections
Possible factory visit
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.
Assessment criteria, good (3)
3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Passed exam and practical works
Qualifications
Food safety and microbiology or
Microbiology