Plant ProductsLaajuus (5 cr)
Code: 8B00CX67
Objective
Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.
Content
Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products
Qualifications
Food technology basic
Food technology
Assessment criteria, satisfactory (1)
Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.
Assessment criteria, good (3)
Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.
Assessment criteria, excellent (5)
Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.
Enrollment
22.04.2024 - 04.09.2024
Timing
02.09.2024 - 18.12.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
BIELI22
Objective
Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.
Content
Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products
Materials
lecture materials
Teaching methods
Lectures and laboratory excercises
Student workload
Workload 135 h of which Lectures 15h, Laboratory exercises 12h, Independent study 108h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.
Assessment criteria, good (3)
Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.
Assessment criteria, excellent (5)
Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.
Assessment methods and criteria
Exam, laboratory work reporting and assignments
Assessment criteria, good (3)
The student knows basic edible vegetables and the general processing of berry products manufacturing.
Assessment criteria, excellent (5)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.
Assessment criteria, approved/failed
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Qualifications
Food technology basic
Food technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
MBIELI22
Objective
Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.
Content
Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products
Materials
lecture materials
Teaching methods
Lectures and laboratory excercises
Student workload
Workload 135 h of which Lectures 15h, Laboratory exercises 12h, Independent study 108h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.
Assessment criteria, good (3)
Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.
Assessment criteria, excellent (5)
Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.
Assessment methods and criteria
Exam, laboratory work reporting and assignments
Assessment criteria, good (3)
The student knows basic edible vegetables and the general processing of berry products manufacturing.
Assessment criteria, excellent (5)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.
Assessment criteria, approved/failed
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Qualifications
Food technology basic
Food technology