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Work course of the food technologyLaajuus (5 op)

Tunnus: 8B00CG69

Osaamistavoitteet

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Sisältö

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Esitietovaatimukset

Food chemistry
Food processes

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Ilmoittautumisaika

17.04.2023 - 06.09.2023

Ajoitus

04.09.2023 - 17.12.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • From Field to Fork
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Joni Viitala
  • Merja Kyntäjä
Ajoitusryhmät
  • Pienryhmä 1 (Koko: 16. Avoin AMK: 0.)
  • Pienryhmä 2 (Koko: 16. Avoin AMK: 0.)
Opiskelijaryhmät
  • BIELI20
    Insinööri (AMK), Bio- ja elintarviketekniikka
  • IEPFF23F
    From Field to Fork
Koulutusryhmat
  • Pienryhmä 1
  • Pienryhmä 2

Tavoitteet

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Sisältö

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Opetusmenetelmät

Laboratorioharjoitukset, Moodle-harjoitukset ja raportointi

Opiskelijan ajankäyttö ja kuormitus

Laboratorioharjoitukset 44 h ja itsenäinen työskentely 89 h.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Pakollinen läsnäolo harjoituksissa ja raportoinnin laatu.

Esitietovaatimukset

Food chemistry
Food processes

Ilmoittautumisaika

17.04.2023 - 06.09.2023

Ajoitus

28.08.2023 - 31.01.2024

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Juuso Kumpulainen
  • Merja Kyntäjä
Ajoitusryhmät
  • Lähialue (Koko: 0. Avoin AMK: 0.)
  • Pitkämatka (Koko: 0. Avoin AMK: 0.)
Opiskelijaryhmät
  • MBIELI21
    Insinööri (AMK), Bio- ja elintarviketekniikka, monimuotototeutus
Koulutusryhmat
  • Lähialue
  • Pitkämatka

Tavoitteet

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Sisältö

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Opetusmenetelmät

Laboratorioharjoitukset, Moodle-harjoitukset ja raportointi

Opiskelijan ajankäyttö ja kuormitus

Kokonaistyömäärä 135h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Pakollinen läsnäolo harjoituksissa ja raportoinnin laatu.

Esitietovaatimukset

Food chemistry
Food processes

Ilmoittautumisaika

16.04.2022 - 07.09.2022

Ajoitus

12.09.2022 - 11.12.2022

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Juuso Kumpulainen
  • Merja Kyntäjä
Ajoitusryhmät
  • Seinäjoki (Koko: 0. Avoin AMK: 0.)
  • Pitkämatka (Koko: 0. Avoin AMK: 0.)
Opiskelijaryhmät
  • MBIELI20
    Insinööri (AMK), Bio- ja elintarviketekniikka, monimuotototeutus
Koulutusryhmat
  • Seinäjoki
  • Pitkämatka

Tavoitteet

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Sisältö

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Opetusmenetelmät

Laboratorioharjoitukset, Moodle-harjoitukset ja raportointi

Opiskelijan ajankäyttö ja kuormitus

Kokonaistyömäärä 135h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Pakollinen läsnäolo harjoituksissa ja raportoinnin laatu.

Esitietovaatimukset

Food chemistry
Food processes

Ilmoittautumisaika

16.04.2022 - 07.09.2022

Ajoitus

29.08.2022 - 18.12.2022

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Juuso Kumpulainen
  • Merja Kyntäjä
Opiskelijaryhmät
  • BIELI19
    Insinööri (AMK), Bio- ja elintarviketekniikka
  • IEPFF22F
    From Field to Fork

Tavoitteet

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Sisältö

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Opetusmenetelmät

Laboratorioharjoitukset, Moodle-harjoitukset ja raportointi

Opiskelijan ajankäyttö ja kuormitus

Laboratorioharjoitukset 56 h ja itsenäinen työskentely 77 h.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Pakollinen läsnäolo harjoituksissa ja raportoinnin laatu.

Esitietovaatimukset

Food chemistry
Food processes