Food technology basicLaajuus (5 cr)
Code: 8B00BS96
Objective
- The student is able to identify and interpret the basic phenomena of food manufacturing processes
- The student is able to give examples of methods in the food industry
Content
Deepen the food technology phenomena through experimental work on the following topics
- wheat baking
- baking sour bread
- sugar confectionery
- manufacture of meat products
- manufacture of fresh cheese
- manufacture of yoghurt
- preparation of beer
- making of juice.
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. . The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
19.04.2021 - 01.01.2022
Timing
06.12.2021 - 15.06.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Ilmari Äijö
- Matti-Pekka Pasto
Responsible person
Jukka Kauppila
Scheduling groups
- Seinäjoki (Size: 20. Open UAS: 0.)
- Pitkämatka (Size: 20. Open UAS: 0.)
Student groups
-
MBIELI21
Education groups
- Seinäjoki
- Pitkämatka
Objective
- The student is able to identify and interpret the basic phenomena of food manufacturing processes
- The student is able to give examples of methods in the food industry
Content
Deepen the food technology phenomena through experimental work on the following topics
- wheat baking
- baking sour bread
- sugar confectionery
- manufacture of meat products
- manufacture of fresh cheese
- manufacture of yoghurt
- preparation of beer
- making of juice.
Materials
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan 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: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. . The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.