Meat TechnologyLaajuus (3 cr)
Code: 8B00DK53
Objective
The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes
Content
• Operations in the meat industry
• Animal species in meat production
• Butchering processes
• Structure and composition of carcase
• Post-slaughter changes in meat
• Manufacture of meat products.
Qualifications
ood Microbiology and Process Hygiene
Food technology basic
Food Chemistry
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 subjec
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
11.09.2024 - 05.01.2025
Timing
07.01.2025 - 23.02.2025
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes
Content
• Operations in the meat industry
• Animal species in meat production
• Butchering processes
• Structure and composition of carcase
• Post-slaughter changes in meat
• Manufacture of meat products.
Materials
Lecturer's material
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Puolanne: Lihateknologia 1, Helsingin yliopisto
Teaching methods
Lectures, tasks
Completion alternatives
Reported working life skills and a separate task.
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 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 subjec
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.
Assessment methods and criteria
Passed exam and practical works
Qualifications
ood Microbiology and Process Hygiene
Food technology basic
Food Chemistry
Enrollment
11.09.2023 - 14.09.2023
Timing
01.08.2023 - 31.07.2024
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
ELIKE23
Objective
The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes
Content
• Operations in the meat industry
• Animal species in meat production
• Butchering processes
• Structure and composition of carcase
• Post-slaughter changes in meat
• Manufacture of meat products.
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
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 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 subjec
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.
Assessment methods and criteria
Passed exam and practical works
Qualifications
ood Microbiology and Process Hygiene
Food technology basic
Food Chemistry