Dairy ProcessesLaajuus (5 cr)
Code: 8B00CX69
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players
Content
Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.
Qualifications
Food Processes
Food Technology
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Materials
Dairy Processing Handbook (2023). Tetra Pak. https://dairyprocessinghandbook.tetrapak.com/
Enrollment
22.04.2024 - 04.09.2024
Timing
21.10.2024 - 18.12.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
BIELI22
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players
Content
Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.
Materials
Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/
Teaching methods
Attendance education
Online teaching
Laboratory exercises
Student workload
Presence education 22 h
Laboratory exercises 16 h
Independent studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Written exam
Assessment criteria, good (3)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Processes
Food Technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
MBIELI22
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players
Content
Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.
Materials
Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/
Teaching methods
Attendance education
Online teaching
Laboratory exercises
Student workload
Presence education 18 h
Laboratory exercises 18 h
Independent studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Written exam
Assessment criteria, good (3)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Processes
Food Technology
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
BIELI21
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players
Content
Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.
Materials
Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/
Teaching methods
Attendance education
Online teaching
Laboratory exercises
Student workload
Presence education 20 h
Laboratory exercises 18 h
Independent studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Written exam
Assessment criteria, good (3)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Processes
Food Technology