Study Guide

Objective

Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry.

Content

- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Milling
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making breads and confectionary products
- Quality control
- Machinery used in bakeries

Materials

Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.

Teaching methods

Lessons, eLearning, laboratory exercises and teamwork

Exam schedules

Traditional exam, retake exams take place in EXAM-room.

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 48 h
- of which autonomous studies: 87 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

Good (3...4): 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.

Assessment criteria, excellent (5)

Excellent (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.

Qualifications

Food chemistry
Food processes.

Objective

Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry.

Content

- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Milling
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making breads and confectionary products
- Quality control
- Machinery used in bakeries

Materials

Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.

Teaching methods

Lessons, eLearning, laboratory exercises and teamwork

Exam schedules

Traditional exam, retake exams take place in EXAM-room.

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 34 h
- of which autonomous studies: 101 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

Good (3...4): 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.

Assessment criteria, excellent (5)

Excellent (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.

Qualifications

Food chemistry
Food processes.

Objective

Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry.

Content

- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Milling
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making breads and confectionary products
- Quality control
- Machinery used in bakeries

Materials

Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.

Teaching methods

Lectures, laboratory exercises and teamwork

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)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

Good (3...4): 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.

Assessment criteria, excellent (5)

Excellent (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.

Qualifications

Food chemistry
Food processes.

Objective

Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry.

Content

- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Milling
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making breads and confectionary products
- Quality control
- Machinery used in bakeries

Materials

Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.

Teaching methods

Lectures, laboratory exercises and teamwork

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)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

Good (3...4): 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.

Assessment criteria, excellent (5)

Excellent (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.

Qualifications

Food chemistry
Food processes.