Study Guide

Objective

Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players

Content

Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.

Teaching methods

Where appropriate:

Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu

Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft

Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality

Student workload

Lectures 20 h
Planning Excercises 12 h
Laboratory Exercises 16 h
Independent work 89 h

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 criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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 Processes
Food Technology

Objective

Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players

Content

Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.

Materials

Where appropriate:

Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu

Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft

Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality

Teaching methods

Lectures
Planning Excercises
Laboratory Exercises

Student workload

Lectures 20 h
Planning Excercises 12 h
Laboratory Exercises 16 h
Independent work 89 h

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 criteria, good (3)

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

Assessment criteria, excellent (5)

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, approved/failed

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 Processes
Food Technology