Meat technology 2Laajuus (5 cr)
Code: 8B00BI39
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Qualifications
Meat technology
Assessment criteria, satisfactory (1)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Materials
Lecturer's material.
Supplementary material, Lawrie?s meat science (2007)
Meat industry articles
Enrollment
14.11.2022 - 15.01.2023
Timing
16.01.2023 - 14.05.2023
Credits
5 op
RD proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Responsible person
Jukka Kauppila
Student groups
-
MBIELI21
-
MBIELI20
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Materials
Lecturer's material. Articles
Supplementary material; Lawrie’s meat science (2007)
Teaching methods
- Lectures
- Assignments (attendance compulsory)
- Field trips (possible)
Completion alternatives
Working life competence reporting and book exam
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 meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, portfolio and tasks
Qualifications
Meat technology
Enrollment
16.04.2022 - 07.09.2022
Timing
29.08.2022 - 18.12.2022
Credits
5 op
RD proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI20
-
BIELI19
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Materials
Lecturer's material. Articles
Supplementary material; Lawrie’s meat science (2007)
Teaching methods
- Lectures
- Assignments (attendance compulsory)
- Field trips (possible)
Completion alternatives
Working life competence reporting and book exam
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 meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, portfolio and tasks
Qualifications
Meat technology