Food Technology BasicLaajuus (4 cr)
Code: 8B00CX56
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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.
Enrollment
11.09.2024 - 05.01.2025
Timing
07.01.2025 - 23.02.2025
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
- Matti-Pekka Pasto
Student groups
-
BIELI24Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Materials
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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 methods and criteria
Presence in the trainings, and quality of the reporting.
Enrollment
11.11.2024 - 15.01.2025
Timing
07.01.2025 - 27.04.2025
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Juuso Kumpulainen
Student groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Location and time
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 35 h
- of which autonomous studies: 73 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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 methods and criteria
Compulsory presence in the trainings and quality of the reporting
Enrollment
30.10.2023 - 12.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Materials
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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 methods and criteria
Presence in the trainings, and quality of the reporting.
Enrollment
14.11.2022 - 15.01.2023
Timing
09.01.2023 - 30.04.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
- Merja Kyntäjä
- Matti-Pekka Pasto
Scheduling groups
- Ryhmä 1 (Size: 16. Open UAS: 0.)
- Ryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI22
Education groups
- Group 1
- Group 2
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Location and time
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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 methods and criteria
Compulsory presence in the trainings and quality of the reporting
Enrollment
16.04.2022 - 12.10.2022
Timing
12.12.2022 - 14.05.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
- Merja Kyntäjä
- Matti-Pekka Pasto
Scheduling groups
- Lähialue (Size: 20. Open UAS: 0.)
- Pitkämatka (Size: 20. Open UAS: 0.)
Student groups
-
MBIELI22
Education groups
- Pienryhmä 1
- Pienryhmä 2
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Location and time
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 35 h
- of which autonomous studies: 73 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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 methods and criteria
Compulsory presence in the trainings and quality of the reporting
Enrollment
19.04.2021 - 09.01.2022
Timing
10.01.2022 - 15.05.2022
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Ilmari Äijö
- Matti-Pekka Pasto
Responsible person
Merja Kyntäjä
Student groups
-
BIELI21
-
BIELI21A
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Materials
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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.
Enrollment
19.04.2021 - 09.01.2022
Timing
10.01.2022 - 15.05.2022
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Ilmari Äijö
- Matti-Pekka Pasto
Responsible person
Merja Kyntäjä
Student groups
-
BIELI21B
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Location and time
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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.